Veal Piccata

• 1/2 pound veal cutlets (1/4 inch thick)
• 1 tablespoon all-purpose flour
• 1/8 teaspoon pepper
• Dash of salt
• Vegetable cooking spray
• 1/2 teaspoon vegetable oil
• 1/2 teaspoon reduced-calorie margarine
• 1/4 cup plus 2 tablespoons canned low-sodium chicken broth, undiluted
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• 2 (1/8-inch-thick) lemon slices, cut into quarters

1. Trim fat from veal; cut veal into 3-inch pieces. Place veal between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour, pepper, and salt in a shallow dish; dredge veal in flour mixture.
2. Coat a nonstick skillet with cooking spray; add oil and margarine. Place over medium-high heat until margarine melts. Add veal; cook 3 minutes on each side or until browned. Remove veal from skillet. Drain and pat dry with paper towels.
3. Add chicken broth, parsley, and lemon juice to skillet; stir, scraping up any loose bits. Return veal to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add lemon; simmer 1 minute.

veal cutlets, flour, pepper, salt, vegetable cooking spray, vegetable oil, margarine, chicken broth, parsley, lemon juice, lemon slices

Taken from www.myrecipes.com/recipe/veal-piccata-1 (may not work)