Veal Scalloppine with Lemon, Capers & Leeks

From: EatingWell Magazine, October/November 2005

http://www.eatingwell.com/recipe/248987/veal-scaloppine-with-lemon-capers-leeks/

Prep/Cook Time: 45 minutes
Total Time 45 minutes
Serves: 4

 

Ingredients:

  • 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

 

Preparation:

  1. Season cutlets on both sides with ¼ 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 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.
0.00 avg. rating (0% score) - 0 votes

Posted in General

Leave a Comment