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3 to 4 veal cutlets
Generous pinch salt
Generous pinch freshly ground black pepper
2 small tomatoes
1 lemon
1 tbsp drained capers
1 1/2 tsp dried oregano leaves
olive oil
1/4 cup water
1/2 cup chopped parsley
Sprinkle veal with salt and pepper. Coarsely chop tomatoes and place in a bowl. Finely grate 2 tsp (10 mL) peel from lemon. Cut lemon in half. Add peel to tomatoes along with capers and oregano. Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add cutlets. Cook until golden-tinged, about 2 to 3 minutes per side. Add tomato mixture. Stir in water. Reduce heat to medium. Simmer, stirring often, until tomatoes start to soften, 1 to 2 minutes. Turn cutlets halfway through. Squeeze juice from lemon overtop. Remove from heat and sprinkle with parsley. Taste and add more salt and pepper, if needed. Place veal on dinner plates and spoon tomato mixture overtop.
Calories 267, Protein 48.6g, Carbohydrates 2.8g, Fat 5.7g, Sodium 217mg.