- 6 ounces egg noodles
1 tablespoon + 1 teaspoon butter, divided
2 tablespoons chopped parsley, divided
1 tablespoon extra virgin olive oil
2 boneless top round veal scaloppine (about 1/3 pound total)
Salt & ground black pepper to taste
2/3 cup low-sodium chicken broth
1 tablespoon capers, drained
2 lemon wedges
- Cook noodles. Toss with 1 teaspoon butter and 1 tablespoon parsley, divide between 2 plates and keep warm.
- Heat oil in a large skillet over medium-high heat. Season veal with salt and pepper and cook, flipping once, until golden brown and just cooked through, 4 to 5 minutes total; remove from pan, place atop noodles and keep warm. Return skillet to heat, add broth and simmer until thickened, 4 to 5 minutes.
- Whisk in remaining 1 tablespoon each butter and parsley, capers, salt and pepper; pour sauce over veal and noodles and serve with lemon wedges.
Nutritional information per serving (about 13oz/369g-wt.): 500 calories (190 from fat), 21g total fat, 7g saturated fat, 135mg cholesterol, 520mg sodium, 53g total carbohydrate (3g dietary fiber, 1g sugar), 24g protein.
- Other, Main Dishes