Veal Scaloppine with Lemon, Capers & Leeks

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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.

Veal Scaloppine with Lemon, Capers & Leeks
Nutritionist Tested & Approved

Time: 45 minutes

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

Directions
  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.


Nutritional Facts

Servings
4
Calories
319
Added Sugars
0g
Carbohydrates
17g
Cholesterol
74mg
Dietary Fiber
2g
Fat
18g
Monounsaturated Fat
10g
Potassium
360mg
Protein
22g
Saturated Fat
5g
Sodium
536mg
Bonus
Vitamin A (22% daily value)
Vitamin C (22% dv)
Folate (20% dv)
Zinc (17% dv)
Carbohydrate Servings
1
Exchanges
1/2 starch
1 vegetable
3 lean meat
1 fat

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