Veal Scaloppine with Lemon, Capers and Leeks

by Elaine Ocang

Veal Scaloppine with Lemon, Capers and Leeks

Ingredients

1. 1 pound veal cutlets, 1/8-1/4 inch thick

2. 1/2 teaspoon salt, divided

3. 1/2 teaspoon freshly ground black pepper, divided

4. 1/3 cup all-purpose flour

5. 6 teaspoons extra-virgin olive oil, divided

6. 2 large leeks, trimmed, washed and thinly sliced

7. 1 cup reduced sodium chicken broth

8. 3 cloves garlic, minced

9. 2 tablespoons capers, rinsed

10. 1 teaspoon freshly grated lemon zest

11. 1 tablespoon lemon juice

12. 3 tablespoons chopped flat leaf parsley

Procedure

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.

Yield: 4 servings

Â· Calories: 253 kcal

Â· Carbohydrates: 20 g

Â· Dietary Fiber: 2 g

Â· Fat: 12 g

Â· Protein: 15 g

Â· Sugars: 3 g