Free Recipe Lemon-Caper Veal
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Lemon-Caper Veal Recipe
4 Veal leg cutlets, (2-ounce)
1/2 ts Freshly ground pepper,
-divided
Vegetable cooking spray
1/2 c Low-sodium chicken broth
1/8 ts Grated lemon rind
2 tb Fresh lemon juice
2 ts Capers
1 tb Water
1/2 ts Cornstarch
Lemon-Caper Veal Preparation
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle 1/4 teaspoon pepper over cutlets. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cutlets; cook 2 minutes on each side or until done. Remove from skillet; set aside, and keep warm. Add remaining 1/4 teaspoon pepper, broth, and next 3 ingredients to skillet; cook 2 minutes. Combine water and cornstarch; stir well, and add to skillet. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 2 servings (serving size: 3 ounces veal and 2 tablespoons sauce). Per serving: 543 Calories; 14g Fat (24% calories from fat); 98g Protein; 3g Carbohydrate; 354mg Cholesterol; 442mg Sodium Serving Ideas : Serve sauce over cutlets. Recipe by: Cooking Light, Mar/Apr 1993, page 108 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 2
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