POINTS: 3
INSTRUCTIONS
2 Tbsp all-purpose flour
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound lean veal leg, four 4 oz scaloppini cuts
1 sprays olive oil cooking spray
2 tsp light butter
1 Tbsp pine nuts, chopped
1 medium garlic clove(s), minced
1/4 cup fat-free chicken broth
3 Tbsp fresh lemon juice
1 Tbsp parsley, fresh, chopped


Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess.
Coat a large, nonstick skillet with cooking spray; set over high heat. Sauté veal on both sides until nicely browned and firm, about 2 minutes per side (sauté in batches, if necessary, recoating the pan with cooking spray between each batch); remove and set aside.
Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer.
Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.