Veal Piccatta

July 24, 2019 1 min read

Easy KETO Veal Piccatta


  • 2 tablespoons ghee
  • ¼ cup white wine
  • ¼ cup chicken stock
  • 1 and ½ tablespoons capers
  • 1 garlic clove, minced
  • 8 ounces veal scallops
  • Salt and black pepper to the taste


  1. Heat up a pan with half of the butter over medium-high heat, add veal cutlets, season with salt and pepper, cook for 1 minute on each side and transfer to a plate.
  2. Heat up the pan again over medium heat, add garlic, stir and cook for 1 minute.
  3. Add wine, stir and simmer for 2 minutes.
  4. Add stock, capers, salt, pepper, the rest of the ghee and return veal to pan.
  5. Stir everything, cover pan and cook on medium-low heat until veal is tender.
  6. Enjoy!

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