Veal Scaloppine with Lemon, Capers & Leeks Recipe
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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.
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
- 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.
- Calories 253, Total Fat 13 g, Saturated Fat 3 g, Monounsaturated Fat 6 g, Cholesterol 70 mg, Sodium 521 mg, Carbohydrate 16 g, Fiber 1 g, Protein 20 g, Potassium 357 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 20%. Exchanges: Other Carbohydrate 0.5,Vegetable 1,Lean Meat 3.5.
- Percent Daily Values are based on a 2,000 calorie diet
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