From: EatingWell Magazine, October/November 2005
Prep/Cook Time: 45 minutes
Total Time 45 minutes
- 1 pound veal cutlets, (4-6 cutlets), ⅛- ¼ inch thick
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground pepper, divided
- ⅓ 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 ¼ 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 ¼ 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.
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