This a modified version of Veal Picatta that is low in fat. If you like garnish the veal with capers.
4 veal leg cutlets - (2-ounce)
1/2 teaspoon freshly ground pepper - divided
Vegetable cooking spray
1/2 cup low-sodium chicken broth
1/8 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon cornstarch
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness. Sprinkle pepper over cutlets.Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add cutlets; cook 2 minutes on each side or until done. Remove from skillet; set aside, and keep warm.Add broth, lemon rind, and lemon juice to skillet; cook 2 minutes. Combine water and cornstarch; stir well, and add to skillet. Bring to a boil, and cook until sauce thickens, stirring constantly. Serve sauce over cutlets.
Calories: 177 Calories From Fat: 39%
Protein: 25g Carbohydrate: 3g
Cholesterol: 95mg Sodium: 105mg