Photo of Pan-seared veal with capers, lemon, and artichokes by WW

Pan-seared veal with capers, lemon, and artichokes

Total Time
26 min
12 min
14 min
Pan-searing the veal makes it tender on the inside and slightly crisp on the outside. Just make sure that your pan is nice and hot before cooking. Serve with wild rice alongside to help soak up some of the fantastic, tasty sauce, which is built in the same pan while the veal cooks. It features chicken broth, artichoke hearts, briny capers, fresh lemon juice, and oregano, and comes together in just 10 minutes. You'll delightfully fool everyone with how easily this impressive-looking, beautiful dinner comes together.


Olive oil cooking spray

1 spray(s)

Uncooked lean veal loin

1 pound(s), boneless chops, four 4 oz pieces

Table salt

tsp, or to taste

Black pepper

tsp, or to taste

Canned chicken broth

½ cup(s)

Canned artichoke hearts without oil

14 oz, drained and halved


2 Tbsp, drained

Fresh lemon juice

2 Tbsp

Dried oregano

1 tsp

Fresh parsley

4 Tbsp, fresh, chopped


  1. 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.
  2. 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.
  3. 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.