Lemon-caper veal

Yield: 2 Servings

Measure 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

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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