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Veal Scaloppine with Lemon, Capers & Leeks

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

Your rating: None Average: 3.9 (9 votes)

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.



READER'S COMMENT:
"I have made plenty of different scallopine's in my time, but never one like this. I pounded my veal very thin and place it in a container with milk and allowed to sit in refrigerator for at least 6 hours. The veal was so tender that it...
Veal Scaloppine with Lemon, Capers & Leeks Recipe

Makes: 4 servings

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Total Time:

Ingredients

  • 1 pound veal cutlets, (4-6 cutlets), 1/8-1/4 inch thick
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/3 cup all-purpose flour
  • 6 teaspoons extra-virgin olive oil, divided
  • 2 large leeks, trimmed, washed and thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 3 cloves garlic, minced
  • 2 tablespoons capers, rinsed
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 3 tablespoons chopped flat-leaf parsley

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.

Nutrition Bonus: Vitamin A (22% daily value), Vitamin C (22% dv), Folate (20% dv), Zinc (17% dv).

Carbohydrate Servings: 1

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


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