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 tablespoon capers, rinsed
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 3 tablespoon chopped flat-leaf parsley

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Cooking Directions

Step 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.

Step 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.

Step 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.