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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes. Ingredients:
2 tablespoons all-purpose flour |
dash of salt |
1/4 teaspoon black pepper |
1 tablespoon water |
1 large egg white |
1/3 cup italian-seasoned breadcrumbs |
4 (2-ounce) veal cutlets |
2 teaspoons olive oil |
1 cup fat-free, less-sodium chicken broth |
1 teaspoon grated lemon rind |
2 to 3 tablespoons fresh lemon juice |
1 tablespoon capers, drained and rinsed |
lemon wedges (optional) |
Directions:
1. Combine flour, salt, and pepper in a shallow dish. Combine water and egg white in another shallow dish, stirring with a whisk. Place breadcrumbs in a third shallow dish. Working with 1 cutlet at a time, dredge in flour mixture. Dip floured cutlet in egg white mixture; dredge in breadcrumbs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned. Remove from pan; keep warm.
3. Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.
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