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Recipe Summary

cook:
12 mins
total:
12 mins
Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

170 calories; calories from fat 30%; fat 5.7g; saturated fat 1.3g; mono fat 0g; poly fat 0g; protein 23.9g; carbohydrates 4.9g; fiber 0g; cholesterol 94mg; iron 0mg; sodium 193mg; calcium 0mg.
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