Paleo, Gluten-Free, Soy-Free
An Italian-American classic, veal piccata is breaded, fried, and topped with a lemon, parsley and caper sauce. It’s delicious, but bad for you. Here Chef Justine drizzles the tangy sauce on shrimp, and adds a summery salad of crisp-tender Romano beans, cherry tomatoes, and toasted almonds.
- 1 to 2 shallots
- 1 to 2 garlic cloves
- 1 lemon
- Fresh flat-leaf parsley
- 2 tablespoons unsalted butter (optional)
- 10 ounces wild Gulf shrimp
- 1 tablespoon capers
- 2 ounces almonds
- 5 ounces Romano beans
- Fresh dill
- ¼ pound cherry tomatoes
- 1 tablespoon sherry vinegar
Prep the piccata ingredients
- Peel and thinly slice the shallot.
- Coarsely chop the garlic.
- Zest and juice the lemon.
- Coarsely chop the parsley leaves.
- Chop the butter, if using, into small pieces.
Cook the piccata
Remove from the oven, drizzle with 1 to 2 tablespoons oil, season to taste with salt and pepper, and garnish with the remaining parsley. While the piccata cooks, toast the almonds and prepare the Romano bean-tomato salad.
Toast the almonds
Prep the remaining salad ingredients
- Cut the Romano beans in half on the diagonal.
- Coarsely chop the dill leaves.
- Cut the cherry tomatoes in half.
Make the dressing; assemble the salad
In a mixing bowl, toss the beans, tomatoes, and almonds with as much dressing as you like. Season with salt and pepper if needed.
Calories: 670, Protein: 29 g, Fiber: 7 g, Total Fat: 52 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 6 g, Cholesterol: 180 mg, Sodium: 1000 mg, Carbohydrates: 25 g, Added Sugar: 1 g.