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. Serve with wild rice to help soak up some of the fantastic sauce.


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.

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