Veal Milanese

Total Time
26 min
15 min
11 min
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 flour

3 Tbsp

garlic herb seasoning

2 tsp, salt-free

table salt

½ tsp

black pepper

¼ tsp, ground

uncooked lean veal cutlet

1 pound(s), four 4 oz pieces

olive oil

1 Tbsp, basil-flavored or regular

reduced-sodium chicken broth

½ cup(s), or beef broth

fresh lemon juice

¼ cup(s)


2 Tbsp

cooked whole-wheat spaghetti

2 cup(s), kept hot


  1. 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.
  2. 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.

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