Veal Scaloppine with Lemon & Capers

I Can't Believe Its Not Butter!
Veal Scaloppine with Lemon & Caper RecipesRecipe
4 servings


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1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
8 veal scallops (about 1 lb.)
4 tablespoons I Can't Believe It's Not Butter!® Spread
3/4 cup chicken broth
2 tablespoons lemon juice
2 tablespoons drained small capers


Prep: 10 Minutes
Cook: 20 Minutes

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.

Nutrition Information per serving:
Calories 240, Calories From Fat 110, Saturated Fat 3g, Trans Fat 0g, Total Fat 12g, Cholesterol 95mg, Sodium 1070mg, Total Carbohydrate 7g, Sugars 0g, Dietary Fiber 0g, Protein 24g, Vitamin A 10%, Vitamin C 6%, Calcium 2%, Iron 8%

Created date

October 2009