| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
2 |
Servings |
INGREDIENTS
| 4 |
|
Veal leg cutlets, (2-ounce) |
| 1/2 |
ts |
Freshly ground pepper, divided |
|
|
Vegetable cooking spray |
| 1/2 |
c |
Low-sodium chicken broth |
| 1/8 |
ts |
Grated lemon rind |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Capers |
| 1 |
tb |
Water |
| 1/2 |
ts |
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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