HCG Approved Recipes: Veal Picatta

100 grams veal cutlet
1 serving Melba toast crumbs
¼ cup vegetable broth or water
2 tablespoons caper juice
2 tablespoons lemon juice
1 clove of garlic crushed and minced
Pinch of paprika
1 bay leaf
Salt and black pepper to taste 

Mix Melba toast crumbs with paprika, salt and pepper. Dip veal cutlet in
lemon juice and coat with herbed Melba toast crumbs. Fry veal cutlet in a
little lemon juice on high heat until cooked thoroughly. Set aside cooked
veal cutlet. Deglaze the pan with vegetable broth, lemon and caper juice and
add chopped garlic and bay leaf. Cook for 1-2 minutes. Remove bay leaf.
Top the veal cutlet with remaining lemon sauce and garnish with lemon
slices. Phase 3 modifications: Deglaze the pan with ¼ cup white wine and whisk in
2 tablespoons of cold butter. Pour over veal and enjoy.
Makes 1 serving (1 protein, 1 Melba toast)