- Total Time
Tender veal simmered in a lemon-caper sauce is melt-in-your mouth delicious, and the pasta is perfect for soaking up the gravy.
all-purpose flour3 Tbsp
garlic herb seasoning2 tsp, salt-free
table salt½ tsp
black pepper¼ tsp, ground
uncooked lean veal cutlet1 pound(s), four 4 oz pieces
olive oil1 Tbsp, basil-flavored or regular
reduced-sodium chicken broth½ cup(s), or beef broth
fresh lemon juice¼ cup(s)
cooked whole-wheat spaghetti2 cup(s), kept hot
- In a shallow dish, combine flour, garlic herb seasoning, salt and pepper; mix well with a fork to combine. Add veal to flour mixture and turn to coat both sides.
- Heat oil in a large nonstick skillet over medium-high heat. Add veal and cook until golden brown, about 2 to 3 minutes per side. Add broth, lemon juice and capers; simmer until sauce thickens and veal is cooked through, about 3 to 5 minutes. Divide pasta among 4 plates; top each with a chop and spoon sauce over top. Yields 1 veal chop, 1/2 cup spaghetti and about 2 tablespoons of sauce per serving.