Veal with Lemon-Caper Sauce

5
Total Time
22 min
Prep
11 min
Cook
11 min
Serves
2
Difficulty
Easy
Make this a romantic three-course meal.

Ingredients

uncooked lean veal cutlet

½ pound(s), scaloppini, (about 4 cutlets)

paprika

½ tsp

table salt

¼ tsp

black pepper

tsp, freshly ground

unsalted butter

1 Tbsp

canned chicken broth

3 Tbsp, reduced-sodium

fresh lemon juice

2 Tbsp

white wine

cup(s), dry

capers

1 Tbsp, drained

dried oregano

1 tsp

Instructions

  1. Working over a sheet of wax paper, sprinkle the veal with the paprika, salt, and pepper.
  2. Melt 1 teaspoon of the butter in a nonstick skillet over medium-high heat. Add the veal and cook until lightly browned, about 2 minutes on each side. Add the broth, lemon juice, wine, capers, and oregano; bring to a boil. Reduce the heat and simmer, uncovered, turning the veal once, until the veal is cooked through, about 2 minutes. Remove the skillet from the heat and swirl in the remaining 2 teaspoons butter. Yields 2 veal cutlets and 2 tablespoons sauce per serving.

Notes

For an appetizer, top 2 tomato halves with some seasoned bread crumbs, garlic, and Parmesan cheese then drizzle with a little olive oil. Roast in a hot oven until the tomatoes are heated through. Follow up your meal with fresh berries topped with zabaglione or fat-free nondairy whipped topping.Hearty cooked brown rice (opt for the quick-cooking variety that’s ready in 10 minutes) would give a nice contrast to the tangy rich flavors in this dish—1/2 cup rice will increase your per-serving SmartPoints value. Substitute chicken cutlets for the veal if you prefer.

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