|4||Veal leg cutlets, (2-ounce)|
|½ teaspoon||Freshly ground pepper, divided|
|Vegetable cooking spray|
|½ cup||Low-sodium chicken broth|
|⅛ teaspoon||Grated lemon rind|
|2 tablespoons||Fresh lemon juice|
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to ⅛-inch thickness, using a meat mallet or rolling pin. Sprinkle ¼ teaspoon pepper over cutlets.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cutlets; cook 2 minutes on each side or until done.
Remove from skillet; set aside, and keep warm.
Add remaining ¼ teaspoon pepper, broth, and next 3 ingredients to skillet; cook 2 minutes. Combine water and cornstarch; stir well, and add to skillet. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 2 servings (serving size: 3 ounces veal and 2 tablespoons sauce).
Per serving: 543 Calories; 14g Fat (24% calories from fat); 98g Protein; 3g Carbohydrate; 354mg Cholesterol; 442mg Sodium Serving Ideas : Serve sauce over cutlets.
Recipe by: Cooking Light, Mar/Apr 1993, page 108 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.
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