Veal w/lemon, artichoke & capers - Core
Source of Recipe
WW Community
Recipe Introduction
Substitute thinly pounded chicken for the veal if desired.
List of Ingredients
1 sprays olive oil cooking spray
1 pound lean veal loin, boneless chops, four 4 oz pieces
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/2 cup fat-free chicken broth, reduced-sodium
14 oz canned artichoke hearts, without oil, drained and halved
2 Tbsp capers, drained
2 Tbsp fresh lemon juice
1 tsp dried oregano
4 Tbsp parsley, fresh, chopped Recipe
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan and cook until golden brown, about 2 minutes per side.
Add broth, artichoke hearts, capers, lemon juice and oregano to pan, and bring to a simmer. Simmer until veal is cooked through, about 8 to 10 minutes.
Remove from heat and add parsley. Serve hot. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.
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