Veal Scallopini with Lemon, Garlic and Pine Nuts
- Total Time
This quick and elegant dinner is a snap to make: Simply brown the veal and toss it together with the tasty pan sauce.
all-purpose flour2 Tbsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
uncooked lean veal leg16 oz, four 4 oz scaloppini cuts
olive oil cooking spray1 spray(s)
light butter2 tsp
pine nuts1 Tbsp, chopped
garlic clove(s)1 clove(s), medium, minced
fat free chicken broth¼ cup(s)
fresh lemon juice3 Tbsp
fresh parsley1 Tbsp, fresh, chopped
- Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess.
- Coat a large, nonstick skillet with cooking spray; set over high heat. Sauté veal on both sides until nicely browned and firm, about 2 minutes per side (sauté in batches, if necessary, recoating the pan with cooking spray between each batch); remove and set aside.
- Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer.
- Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.