2 tablespoons all purpose flour
1/8 teaspoon table salt or to taste
1/8 teaspoon black pepper or to taste
1 pound lean veal leg, four 4 ounce scaloppini cuts
2 teaspoons light butter
1 tablespoon pine nuts, chopped
1 medium garlic clove, minced
3 tablespoon fresh lemon juice
1/4 cup fat free chicken broth
1 tablespoon fresh parsley, chopped
Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess. Coat a large, nonstick skillet with olive oil flavored cooking spray; set over high heat. Saute veal on both sides until nicely browned and firm, about 2 minutes per side; saute in batches, if necessary, recoating the pan with cooking spray between each batch; remove and set aside.Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant, about 2 minutes. Whisk in lemon juice and broth; bring to a simmer. Return veal to pan, along with any accumulated juices, just long enough to reheat, about 2 to 3 minutes. Place veal on dinner plates, top each with 1/4 of sauce, sprinkle with parsley and serve.
Serves 4. 3 points per serving.
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