Lemon-Caper Veal
| Yield: | 2 Servings |
| Categories: | Meats |
| 4 | Veal leg cutlets, (2-ounce) | |
| 1/2 | ts | Freshly ground pepper, divided |
| Vegetable cooking spray | ||
| 1/2 | c | Low-sodium chicken broth |
| 1/8 | ts | Grated lemon rind |
| 2 | tb | Fresh lemon juice |
| 2 | ts | Capers |
| 1 | tb | Water |
| 1/2 | ts | Cornstarch |
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