Veal Scaloppine With Lemon & Capers

-  1/4 cup all-purpose flour -  1 tsp. salt -  1/2 tsp. ground black pepper -  8 veal scallops (about 1 lb.) -  4 Tbsp. I Can't Believe It's Not Butter!® Spread -  3/4 cup chicken broth -  2 Tbsp. lemon juice -  2 Tbsp. drained small capers

Combine flour, salt and pepper in shallow dish. Dip veal in flour mixture, coating well.

Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the veal until done, turning once. Remove to serving platter and keep warm. Repeat with remaining 2 tablespoons Spread and veal.

Add broth in same skillet. Bring to a boil over high heat, scraping browned bits from bottom of pan. Continue boiling until sauce is slightly thickened, about 1 minute. Stir in lemon juice and capers; heat through. Serve sauce over veal.