Veal Scallopini with Lemon, Garlic and Pine Nuts
⅛ tsp(s), or to taste
⅛ pinch, or to taste
uncooked lean veal leg
1 pound(s), four 4 oz scaloppini cuts
olive oil cooking spray
1 tbsp(s), chopped
1 clove(s), medium, minced
fat free chicken broth
fresh lemon juice
1 tbsp(s), fresh, chopped
- Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess.
- Coat a large, nonstick skillet with cooking spray; set over high heat. Sauté veal on both sides until nicely browned and firm, about 2 minutes per side (sauté in batches, if necessary, recoating the pan with cooking spray between each batch); remove and set aside.
- Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer.
- Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.