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.