Another delish dish for the South Beach Diet! I actually found the recipe on a Weight Watchers message board.

I used some veal scalloppini that we had in the freezer and added sliced shallot, some hot banana peppers from the farmers market and some sliced mushrooms. To make this Phase I friendly, we had this over steamed spaghetti squash seasoned with salt, pepper and some garlic.

Pan-Seared Veal with Capers, Lemon and Artichokes

(Source: Weight Watchers Message Board)

1 sprays olive oil cooking spray

1 pound lean veal loin, boneless chops, four 4 oz pieces

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

1/2 cup fat-free chicken broth, reduced-sodium

14 oz canned artichoke hearts, without oil, drained and halved

2 Tbsp capers, drained

2 Tbsp fresh lemon juice 1 tsp dried oregano

4 Tbsp parsley, fresh, chopped

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan and cook until golden brown, about 2 minutes per side. At this point, I removed the veal and kept in on a plate, tented with foil. I sauteed the banana peppers, mushrooms, and shallot in the pan until soft.

Add broth, artichoke hearts, capers, lemon juice and oregano to pan, and bring to a simmer. Simmer until veal is cooked through, about 8 to 10 minutes.

Remove from heat and add parsley. Serve hot. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.