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Veal with Lemon and Capers

List of Ingredients




1 T. all-purpose flour
¼ t. salt
¼ t. freshly ground black pepper
1 lb. veal scallops[veal cutlets]
2 t. olive oil
½ c. low-sodium chicken broth[I use the package]
2 T. fresh lemon juice[I use bottled, just as good]
1 T. chopped fresh flat leaf parsely or 1 t. dried
1 T. drained capers, rinsed



Recipe



On paper plate , combine flour, salt and pepper. Coat one side of each veal scallop with flour mixture; set aside.
In a medium skillet, heat oil; add veal, floured side down. Cook over medium-high heat 1 minute on each side, until lightly browned amd cooked through. Remove veal from skillet; set aside.
In same skillet, combine broth, lemon juice, parsely and capers; bring to a boil over high heat. Cook 2 minutes, until liquid is reduced in volume to about 1/3 c..
Return veal and any accumlated juices to skillet; cook, turning as needed, just until heated.