Pan-Seared Veal with Capers, Lemon and Artichokes

By deedavis

Course: main meals
PointsPlus® Value: 4
Servings: 4
Preparation Time: 12 min
Cooking Time: 14 min
Level of Difficulty: Easy

Pan-searing the veal makes it tender on the inside and slightly crisp on the outside. Serve with wild rice to help soak up some of the fantastic sauce

Ingredients

• 1 spray(s) olive oil cooking spray
• 1 pound(s) lean veal loin, boneless chops, four 4 oz pieces
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 1/2 cup(s) canned chicken broth
• 14 oz canned artichoke hearts, without oil, drained and halved
• 2 Tbsp capers, drained
• 2 Tbsp fresh lemon juice
• 1 tsp dried oregano
• 4 Tbsp parsley, fresh, chopped

Preparation

Step 1

Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan; cook until golden brown, about 2 minutes per side.


Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and simmer until veal is cooked through, about 8 to 10 minutes.


Remove skillet from heat; stir in parsley and serve immediately. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.