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Photo of Pan-Seared Veal with Capers, Lemon and Artichokes by WW

Pan-Seared Veal with Capers, Lemon and Artichokes

0
Points® value
Total Time
26 min
Prep
12 min
Cook
14 min
Serves
4
Difficulty
Easy
Whip up this dish, simmered with lemon, capers and artichokes, for an impressive meal. You’ll be encouraging your guests to mangia in no time!

Ingredients

Olive oil cooking spray

1 spray(s), (5 one-second sprays per serving)

Uncooked lean veal loin

1 oz, boneless chops, four 4 oz pieces

Table salt

⅛ tsp(s), or to taste

Black pepper

⅛ pinch(es), or to taste

Fat free chicken broth

½ cup(s), reduced-sodium

Canned artichoke hearts without oil

14 oz, drained and halved

Capers

2 tbsp(s), drained

Fresh lemon juice

2 tbsp(s)

Dried oregano

1 tsp(s)

Fresh parsley

4 tbsp(s), chopped, fresh

Instructions

  1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan and cook until golden brown, about 2 minutes per side.
  2. Add broth, artichoke hearts, capers, lemon juice and oregano to pan, and bring to a simmer. Simmer until veal is cooked through, about 8 to 10 minutes.
  3. Remove from heat and add parsley. Serve hot. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.

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