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. drained 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.