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.
Time: 45 minutesIngredients
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.
- Added Sugars
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- Vitamin A (22% daily value)
- Vitamin C (22% dv)
- Folate (20% dv)
- Zinc (17% dv)
- Carbohydrate Servings
- 1/2 starch
- 1 vegetable
- 3 lean meat
- 1 fat