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Veal Scaloppine With Lemon, Capers, and Leeks Recipe

kept bytjcanes

1 pounds veal cutlet(s), (4-6 cutlets), 1/3 - 1/4 inch thick
1/2 teaspoon salt, divided
1/2 teaspoon pepper, black ground, divided
1/3 cup(s) flour, all-purpose
6 teaspoon oil, olive, extra-virgin, divided
2 large leek(s), trimmed, washed and thinly sliced
1 cup(s) broth, chicken, less sodium
3 clove(s) garlic, minced
2 tablespoon capers, rinsed
1 teaspoon lemon zest
1 tablespoon lemon, juice, fresh
3 tablespoon parsley, flat-leaf, chopped



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