Rating: 5 stars
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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.

Source: EatingWell Magazine, October/November 2005


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

344 calories; protein 24.8g; carbohydrates 16g; dietary fiber 1.5g; sugars 2.3g; fat 19.8g; saturated fat 5.9g; cholesterol 85.6mg; vitamin a iu 1076.1IU; vitamin c 12.3mg; folate 80mcg; calcium 58.6mg; iron 2.7mg; magnesium 37.6mg; potassium 379mg; sodium 543.8mg; thiamin 0.2mg.

1/2 other carb, 1 vegetable, 3.5 lean meat | 1 Carbohydrate Serving