Veal Scaloppine with Lemon, Capers & Leeks Recipe

By cprzybyl

Nutritional Info (Per serving):
Calories: 253, Saturated Fat: 3g, Sodium: 521mg, Dietary Fiber: 1g, Total Fat: 13g, Carbs: 16g, Cholesterol: 70mg, Protein: 20g
Carb Choices: 1

Recipe Source:
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Ingredients

• 1 pounds veal cutlet(s), (4-6 cutlets), 1/3 - 1/4 inch thick 1/2 teaspoon salt, divided 1/2 teaspoon pepper, black ground, divided 1/3 cup(s) flour, all-purpose 6 teaspoon oil, olive, extra virgin, di

Details

Servings 4
Adapted from everydayhealth.com

Preparation

Step 1

1. Season cutlets on both sides with 1/4 teaspoon each salt and pepper. Place flour on a large plate; dredge the cutlets, shaking off excess.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add half the cutlets and cook until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm. Add 2 more teaspoons oil to the pan and cook the remaining cutlets. Transfer to the platter.
3. Add the remaining 2 teaspoons oil to the pan. Add leeks and cook, stirring occasionally, until soft and light brown, 6 to 8 minutes. Stir in broth and garlic; bring to a boil, scraping up any brown bits, and simmer for 2 minutes. Stir in capers, lemon zest, lemon juice, parsley and the remaining 1/4 teaspoon each salt and pepper.
4. Return the veal and any accumulated juices to the pan. Cook, turning the veal to coat with the sauce, until heated through, 1 to 2 minutes.
5. To serve, divide veal among 4 plates and top with the leek mixture.