Veal Scaloppine with Lemon, Capers & Leeks (Printer-Friendly Version) | Eating Well
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Veal Scaloppine with Lemon, Capers & Leeks

http://www.eatingwell.com/recipes/veal_scaloppine_with_lemon_capers_leeks.html

From EatingWell:  October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

This dish is elegant enough for company, yet easy enough to serve on a weeknight. Chicken or turkey cutlets could easily substitute for the veal, if you like.

4 servings | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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. 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. To serve, divide veal among 4 plates and top with the leek mixture.

Nutrition

Per serving : 319 Calories; 18 g Fat; 5 g Sat; 10 g Mono; 74 mg Cholesterol; 17 g Carbohydrates; 22 g Protein; 2 g Fiber; 536 mg Sodium; 360 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 3 lean meat, 1 fat