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Lemon-caper Veal

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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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