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Veal with lemon-caper sauce

6
Points®
Total Time
22 min
Prep
11 min
Cook
11 min
Serves
2
Difficulty
Easy
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 veal dish. You can also substitute chicken cutlets for the veal if you prefer. Also, you can easily turn this delicious entrée into a romantic three-course meal. Here's how: For an appetizer, top 2 tomato halves with some seasoned breadcrumbs, chopped garlic, and grated Parmesan cheese, then drizzle with a little olive oil. Roast in a hot oven until the tomatoes are heated through. Follow up your dinner with fresh berries topped with zabaglione or fat-free nondairy whipped topping for the perfect dessert.

Ingredients

Uncooked lean veal cutlet

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

Paprika

½ tsp

Table salt

¼ tsp

Black pepper

⅛ tsp, freshly ground

Unsalted butter

1 Tbsp

Chicken broth

3 Tbsp, reduced-sodium

Fresh lemon juice

2 Tbsp

White wine

⅛ 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.

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