Pan-Seared Veal with Capers, Lemon and Artichokes
- Total Time
Pan-searing the veal makes it tender on the inside and slightly crisp on the outside. Serve with wild rice to help soak up some of the fantastic sauce.
olive oil cooking spray1 spray(s)
uncooked lean veal loin1 pound(s), boneless chops, four 4 oz pieces
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
canned chicken broth½ cup(s)
canned artichoke hearts without oil14 oz, drained and halved
capers2 Tbsp, drained
fresh lemon juice2 Tbsp
dried oregano1 tsp
fresh parsley4 Tbsp, fresh, chopped
- Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan; cook until golden brown, about 2 minutes per side.
- Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and simmer until veal is cooked through, about 8 to 10 minutes.
- Remove skillet from heat; stir in parsley and serve immediately. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.