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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 2 |
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Ingredients:
1/2 pound veal cutlets (1/4 inch thick) |
1 tablespoon all-purpose flour |
1/8 teaspoon pepper |
dash of salt |
vegetable cooking spray |
1/2 teaspoon vegetable oil |
1/2 teaspoon reduced-calorie margarine |
1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted |
1 tablespoon chopped fresh parsley |
1 tablespoon lemon juice |
2 (1/8-inch-thick) lemon slices, cut into quarters |
Directions:
1. Trim fat from veal; cut veal into 3-inch pieces. Place veal between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, pepper, and salt in a shallow dish; dredge veal in flour mixture.
2. Coat a nonstick skillet with cooking spray; add oil and margarine. Place over medium-high heat until margarine melts. Add veal; cook 3 minutes on each side or until browned. Remove veal from skillet. Drain and pat dry with paper towels.
3. Add chicken broth, parsley, and lemon juice to skillet; stir, scraping up any loose bits. Return veal to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add lemon; simmer 1 minute.
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