Veal Scaloppine With Lemon & Capers

1. 1

   Combine flour, salt and pepper in shallow dish. Dip veal in flour mixture, coating well.

2. 2

   Melt 2 tablespoons I Can't Believe It's Not Butter!(R) Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the veal until done, turning once. Remove to serving platter and keep warm. Repeat with remaining 2 tablespoons Spread and veal.

3. 3

   Add broth in same skillet. Bring to a boil over high heat, scraping browned bits from bottom of pan. Continue boiling until sauce is slightly thickened, about 1 minute. Stir in lemon juice and capers; heat through. Serve sauce over veal.

4. 4

   Calories 240, Calories From Fat 110, Saturated Fat 3g, Trans Fat 0g, Total Fat 12g, Cholesterol 95mg, Sodium 1070mg, Total Carbohydrate 7g, Sugars 0g, Dietary Fiber 0g, Protein 24g, Vitamin A 10%, Vitamin C 6%, Calcium 2%, Iron 8%

* Per serving · 4 servings · Values may vary.

No additional tips available.