Veal Scaloppine with Lemon & Capers Recipe serves: 4
Prep Time 10 min
Cook Time 20 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 240
Calories from Fat 110
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 1070 mg
Total Carbs 7 g
Dietary Fiber 0 g
Sugars 0 g
Protein 24 g
Vitamin A 10 %
Vitamin C 6 %
Calcium 2 %
Iron 8 %

Veal Scaloppine with Lemon & Capers

Ingredients

  • 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. small capers

Directions

  1. Combine flour, salt and pepper in shallow dish. Dip veal in flour mixture, coating well.
  2. 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.
  3. 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.

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