Veal Scaloppine with Lemon, Capers & Leeks

Veal Scaloppine with Lemon, Capers & Leeks

This dish is elegant enough for company, yet easy enough to serve on a weeknight. Chicken or turkey cutlets could easily substitute for the veal, if you like.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy Low Calorie Low Carb Low Sat Fat

Serves Prep Time Total Time
4 45 min 45 min

Directions

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

Cooking Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 253
  • Carbohydrates: 16g
  • Fat: 13g
  • Protein: 20g
  • Dietary Fiber: 1g
  • Saturated Fat: 3g
  • Monounsaturated Fat: 6g
  • Cholesterol: 70mg
  • Potassium: 357mg
  • Sodium: 521mg
  • Exchanges: 1/2 other carb, 1 vegetable, 3.5 lean meat
  • Carbohydrate Servings: 1

New! CEC Club. Unlimited CECs for
an entire year!

Low cost, big value

Only $19.95/month

Join The Club