Pan-Seared Veal with Capers, Lemon and Artichokes
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
⅛ tsp(s), or to taste
⅛ pinch, or to taste
Fat free chicken broth
½ cup(s), reduced-sodium
Canned artichoke hearts without oil
14 oz, drained and halved
2 tbsp(s), drained
Fresh lemon juice
4 tbsp(s), chopped, fresh
- 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.
- 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.
- Remove from heat and add parsley. Serve hot. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.