Veal Scaloppine with Lemon, Capers & Leeks

Made it,
Loved it.

Serving size 4

Prep Time

Total Time 45MIN

Ingredients

1 lb veal cutlets (4-6 cutlets), 1/8-1/4 inch thick
½ tsp salt, divided
½ tsp freshly ground pepper, divided
⅓ cup all-purpose flour
6 tsp extra-virgin olive oil, divided
2 large leeks, trimmed, washed and thinly sliced
1 cup reduced-sodium chicken broth
3 cloves garlic, minced
2 Tbsp capers, rinsed
1 tsp lemon zest
1 Tbsp lemon juice
3 Tbsp chopped flat-leaf parsley

Directions

1. Season cutlets on both sides with 1/4 teaspoon each salt and pepper. Place flour on a large plate; dredge the cutlets, shaking off excess.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add half the cutlets and cook until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm. Add 2 more teaspoons oil to the pan and cook the remaining cutlets. Transfer to the platter.

3. Add the remaining 2 teaspoons oil to the pan. Add leeks and cook, stirring occasionally, until soft and light brown, 6 to 8 minutes. Stir in broth and garlic; bring to a boil, scraping up any brown bits, and simmer for 2 minutes. Stir in capers, lemon zest, lemon juice, parsley and the remaining 1/4 teaspoon each salt and pepper. Return the veal and any accumulated juices to the pan. Cook, turning the veal to coat with the sauce, until heated through, 1 to 2 minutes. To serve, divide veal among 4 plates and top with the leek mixture.