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4 oz
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Veal Cutlets
Veal Cutlets are thinly sliced for your convenience. These versatile, tender, and flavorful cutlets can be used in many dishes, including veal parmesan and veal marsala.
Master Chef Choice
Veal Cutlets
as low as $66.00
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Veal Scaloppine with Lemon, Capers, and Leeks
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
1 lb veal cutlets, (4-6 cutlets)
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1/3 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 freshly grated lemon zest
1 tbsp lemon juice
3 tbsp chopped flat-leaf parsley
Directions:
Season cutlets on both sides with 1/4 teaspoon each salt and pepper.
Place flour on a large plate.
Cover the cutlets with flour and shake off excess.
Heat 2 tablespoons oil in a skillet over medium heat.
Add half the cutlets.
Cook 1 to 3 minutes per side until golden brown and just cooked through.
Transfer to a platter and loosely cover with foil.
Repeat steps 4 through 7 with second half of cutlets.
Add 2 tablespoons oil to the pan.
Add leeks.
Cook 6 to 8 minutes until softened and light brown, stirring occasionally.
Stir in broth and garlic.
Bring to a boil.
Scrape up any brown bits.
Simmer for 2 minutes.
Stir in capers, lemon zest, lemon juice, parsley, salt and pepper.
Return the veal with juices to the pan.
Cook 1 to 2 minutes, turning the veal to coat with the sauce.
Divide among 4 plates and top with the leek mixture.
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