You can substitute pork medallions or boneless chicken breasts for the veal cutlets, though you may have to cook them a little longer. Be sure to flatten or pound both pork and chicken to about 1/4-inch thickness. Pounding makes the meat more tender and helps it to cook quickly.
1/3 cup dry vermouth
2 tablespoons fresh lemon juice (about 1 lemon)
1/4 teaspoon garlic powder
1/8 teaspoon salt
Butter-flavored cooking spray
1/2 pound (1/4-inch-thick) veal cutlets
6 tablespoons chopped fresh parsley
How to Make It
Combine first 4 ingredients, stirring well.
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of veal cutlets to pan; cook 1 minute on each side. Transfer veal to a serving platter, and keep warm. Recoat pan with cooking spray, and repeat procedure with remaining veal cutlets.
Add vermouth mixture to pan. Cook over high heat 1 minute, stirring constantly, scraping pan to loosen browned bits. Pour sauce over veal; sprinkle with parsley, and serve immediately.