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Ingredients
- 4 x Veal leg cutlets, (2-oz)
- 1/2 tsp Freshly grnd pepper, divided Vegetable cooking spray
- 1/2 c. Low-sodium chicken broth
- 1/8 tsp Grated lemon rind
- 2 Tbsp. Fresh lemon juice
- 2 tsp Capers
- 1 Tbsp. Water
- 1/2 tsp Cornstarch
Directions
- Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or possibly rolling pin. Sprinkle 1/4 tsp. pepper over cutlets.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat till warm. Add in cutlets; cook 2 min on each side or possibly till done.
- Remove from skillet; set aside, and keep hot.
- Add in remaining 1/4 tsp. pepper, broth, and next 3 ingredients to skillet; cook 2 min. Combine water and cornstarch; stir well, and add in to skillet. Bring to a boil, and cook 1 minute, stirring constantly.
- Yield:2 servings (serving size: 3 ounces veal and 2 Tbsp. sauce).
- Serving Ideas : Serve sauce over cutlets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 2 servings | |
| Calories 18 | |
| Calories from Fat 4 | 22% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 78mg | 2% |
| Total Carbs 3.14g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.46g | 0% |
| Protein 1.39g | 2% |
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