CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
|
Meats |
2 |
Servings |
INGREDIENTS
4 |
|
Veal leg cutlets, 2-ounce |
1/2 |
t |
Freshly ground pepper |
|
|
divided |
|
|
Vegetable cooking spray |
1/2 |
c |
Low-sodium chicken broth |
1/8 |
t |
Grated lemon rind |
2 |
T |
Fresh lemon juice |
2 |
t |
Capers |
1 |
T |
Water |
1/2 |
t |
Cornstarch |
INSTRUCTIONS
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten
to 1/8-inch thickness, using a meat mallet or rolling pin. Sprinkle
1/4 teaspoon pepper over cutlets. Coat a large nonstick skillet with
cooking spray; place over medium-high heat until hot. Add cutlets;
cook 2 minutes on each side or until done. Remove from skillet; set
aside, and keep warm. Add remaining 1/4 teaspoon pepper, broth, and
next 3 ingredients to skillet; cook 2 minutes. Combine water and
cornstarch; stir well, and add to skillet. Bring to a boil, and cook 1
minute, stirring constantly. Yield: 2 servings (serving size: 3 ounces
veal and 2 tablespoons sauce). Per serving: 543 Calories; 14g Fat
(24% calories from fat); 98g Protein; 3g Carbohydrate; 354mg
Cholesterol; 442mg Sodium Serving Ideas : Serve sauce over cutlets.
Recipe by: Cooking Light, Mar/Apr 1993, page 108 Posted to MC-Recipe
Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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