Enjoy this lemony Italian veal favorite with simple steamed green beans and mashed sweet potatoes.

Karen Levin
Recipe by Cooking Light July 2004

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Read the full recipe after the video.

Recipe Summary

Yield:
2 servings (serving size: 2 cutlets and 3 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add broth, rind, juice, and capers to pan; simmer 2 minutes, stirring constantly. Pour over cutlets; serve immediately. Garnish with lemon wedges, if desired.

Nutrition Facts

281 calories; calories from fat 24%; fat 7.6g; saturated fat 1.2g; mono fat 4g; poly fat 0.6g; protein 30.4g; carbohydrates 21.2g; fiber 1.3g; cholesterol 89mg; iron 2.2mg; sodium 964mg; calcium 89mg.