Lemon-caper veal
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | teaspoons | Capers |
| 1 | tablespoon | Water |
| ½ | teaspoon | Cornstarch |
Directions
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.