- Recipe serves 4 servings
- Prep Time 10 min
- Cook Time 20 min
- 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!® Original Spread
- 3/4 cup chicken broth
- 2 Tbsp. lemon juice
- 2 Tbsp. 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.