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
How to Make It
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.
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.
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.