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.

* Per serving · 4 servings · Values may vary.

No additional tips available.