Veal Milanese
6
Points®
Total time: 26 min • Prep: 15 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
This is a classic way to prepare veal or chicken, and you'll love how quickly and easily the sauce comes together. For this recipe, tender veal simmered in a lemon-caper sauce is melt-in-your mouth delicious, and the pasta is perfect for soaking up the gravy. The veal is coated with seasoned flour and then pan-fried in basil-flavored olive oil. The sauce also takes just minutes to make, so you can have this delicious dinner ready to go in under half an hour. You'll find yourself reaching for this recipe again and again, as it's great for a fuss-free weeknight but impressive enough to serve at a party too.
Ingredients
All-purpose flour
3 Tbsp
Garlic herb seasoning
2 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked lean veal cutlet
1 pound(s)
Olive oil
1 Tbsp
Reduced-sodium chicken broth
0.5 cup(s)
Fresh lemon juice
0.25 cup(s)
Capers
2 Tbsp
Cooked whole-wheat spaghetti
2 cup(s)
Instructions
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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