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Veal scaloppine with lemon, capers & leeks

VealScaloppineLemonCapersLeeks

Dinner tonight, November 11, 2016
Absolutely delicious dinner, very very easy to make both for busy day life or dinner parties.
4 servings

  • 1 lb. veal cutlets, (4-6 cutlets), 1/8-1/4 inch thick
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 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

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 notes:
Per serving: 319 calories; 18 g fat (5 g sat, 10 g mono); 74 mg cholesterol; 17 g carbohydrates; 22 g protein; 2 g fiber; 536 mg sodium; 360 mg potassium.

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Inspiration@
Eatingwell.com
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