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Ingredients
- Ingredients
- 2 * 2 tablespoons all-purpose flour
- * Dash of salt
- 1/4 * 1/4 teaspoon black pepper
- 1 * 1 tablespoon water
- 1 * 1 large egg white
- 1/3 * 1/3 cup Italian-seasoned breadcrumbs
- 4 * 4 (2-ounce) veal cutlets
- 2 * 2 teaspoons olive oil
- 1 * 1 cup fat-free, less-sodium chicken broth
- 1 * 1 teaspoon grated lemon rind
- 2 to 3 * 2 to 3 tablespoons fresh lemon juice
- 1 * 1 tablespoon capers, drained and rinsed
- * Lemon wedges (optional)
Details
Servings 2
Preparation
Step 1
Preparation
Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.
Nutritional Information
Calories:
281 (24% from fat)
Fat:
7.6g (sat 1.2g,mono 4g,poly 0.6g)
Protein:
30.4g
Carbohydrate:
21.2g
Fiber:
1.3g
Cholesterol:
89mg
Iron:
2.2mg
Sodium:
964mg
Calcium:
89mg
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