Recipe - Lemon-Caper Veal

4 Veal leg cutlets, (2ounce)
One half teaspoon Freshly ground pepper,
divided
Vegetable cooking spray
One half cup Lowsodium chicken broth
1/8 teaspoon Grated lemon rind
2 tablespoon Fresh lemon juice
2 teaspoon Capers
1 tablespoon Water
One half teaspoon Cornstarch

Place each cutlet between 2 sheets of heavyduty plastic wrap; flatten to
1/8inch thickness, using a meat mallet or rolling pin. Sprinkle 1/4
teaspoon pepper over cutlets.

Coat a large nonstick skillet with cooking spray; place over mediumhigh
heat until hot. Add cutlets; cook 2 minutes on each side or until done.
Remove from skillet; set aside, and keep warm.

Add remaining One fourth teaspoon pepper, broth, and next 3 ingredients to
skillet; cook 2 minutes. Combine water and cornstarch; stir well, and add
to skillet. Bring to a boil, and cook 1 minute, stirring constantly. Yield:
2 servings (serving size: 3 ounces veal and 2 tablespoons sauce).

Per serving: 543 Calories; 14g Fat (24% calories from fat); 98g Protein; 3g
Carbohydrate; 354mg Cholesterol; 442mg Sodium

Serving Ideas : Serve sauce over cutlets.

Recipe by: Cooking Light, Mar/Apr 1993, page 108

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.