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4 veal cutlets, about 4 ounces each
2 tablespoons olive oil
salt to taste
freshly ground black pepper
flour for dredging
1/2 cup low-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers
2 tablespoons chopped parsley
1. Lay the veal between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the veal with salt and pepper and dredge it in flour.
3. Sauté the veal over high heat, about 1 minute on each side. Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the veal, sprinkle with parsley and serve.
NOTE: You may have to sauté the veal in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.
Serving Size: 1 scaloppine
Number of Servings: 4
|Fat||9 g||Fiber||0 g|
|Protein||25 g||Saturated Fat||2 g|
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