Pan-Seared Veal with Capers, Lemon and Artichokes
0
Points®
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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