Veal Scaloppine

1 pound veal cutlets (4-6 cutlets), 1/8-1/4 inch thick

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1/3 cup all-purpose flour

6 teaspoons extra-virgin olive oil, divided

2 large leeks, trimmed, washed and thinly sliced

1 cup reduced-sodium chicken broth

3 cloves garlic, minced

2 tablespoons capers, rinsed

1 teaspoon freshly grated lemon zest

1 tablespoon lemon juice

3 tablespoons 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.

about this recipe
This dish is elegant enough for company, yet easy enough to serve on a weeknight. Chicken or turkey cutlets could easily substitute for the veal, if you like

Read more: http://www.kitchendaily.com/recipe/veal-scaloppine-with-lemon-capers-and-leeks-601/#ixzz1Jtjv2bus

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