• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Lemon-Caper Veal

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 4 Veal leg cutlets, (2-ounce)
  • 1/2 ts Freshly ground pepper,
  • -divided
  • Vegetable cooking spray
  • 1/2 c Low-sodium chicken broth
  • 1/8 ts Grated lemon rind
  • 2 tb Fresh lemon juice
  • 2 ts Capers
  • 1 tb Water
  • 1/2 ts Cornstarch

 Directions

Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to
1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle 1/4
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 1/4 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.

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