• 45minutes
  • 319calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound veal cutlets, (4-6 cutlets),

  2. 1/8-1/4 inch thick

  3. 1/2 teaspoon salt, divided

  4. 1/2 teaspoon freshly ground pepper, divided

  5. 1/3 cup all-purpose flour

  6. 6 teaspoons extra-virgin olive oil, divided

  7. 2 large leeks, trimmed, washed and thinly sliced

  8. 1 cup reduced-sodium chicken broth

  9. 3 cloves garlic, minced

  10. 2 tablespoons capers, rinsed

  11. 1 teaspoon freshly grated lemon zest

  12. 1 tablespoon lemon juice

  13. 3 tablespoons chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  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.


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