Veal With Lemon And Capers

Recipe Ingredients

2		Lemons (medium)
1 lb	454g / 16oz	Veal scallops - thinly sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
1 tablespoon	15ml	Extra-virgin olive oil
6 tablespoons	90ml	Unsalted butter - divided
2 tablespoons	30ml	Capers - drained
2 tablespoons	30ml	Chopped Italian parsley

Recipe Instructions

Using a very sharp knife, cut the ends off the lemons. Cut away the peel. Place the knife between the membranes and cut to make segments. Cut into one-half-inch pieces.

Pound the veal lightly to flatten. Season well on both sides with salt and pepper. Have the flour ready in a shallow dish.

Heat the oil and 1 tablespoon butter in a large skillet over medium-high heat until very hot. Dredge the veal in the flour, shake off the excess and lay into the pan. Cook until just done, 45 to 60 seconds on each side (timing depends on thickness). Transfer to 4 warm plates.

Add the remaining butter to the skillet and swirl until it melts and starts to brown. Add the lemon, scraping up the bottom of the pan. Stir in the capers. Spoon the mixture over the veal slices. Sprinkle with the parsley and serve at once.

This recipe yields 4 servings.

Each serving: 346 calories; 27 grams protein; 6 grams carbohydrates; 1 grams fiber; 24 grams fat; 12 grams saturated fat; 142 mg. cholesterol; 195 mg. sodium.

Source:
The Los Angeles Times, 05-19-2004

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