Pan-Seared Veal with Capers, Lemon and Artichokes

Pan-Seared Veal with Capers, Lemon and Artichokes 

2 points (original points) per serving Servings:  4

This dish, simmered with lemon, capers and artichokes, will make for an impressive meal. You’ll be sitting down to eat in no time! Substitute pork chops for the veal if you prefer.

	5 spray low-fat cooking spray
	450 g Veal Escalope, uncooked, 4 boneless chops,
	1/8 teaspoon salt, or to taste
	1/8 teaspoon pepper, black, or to taste
	1 portion stock cube, chicken, make up 240ml with hot water
	400 g artichoke hearts, in water, drained and halved
	2 tablespoon capers, drained
	2 tablespoon lemon juice
	1 teaspoon oregano, dried
	4 tablespoon parsley, fresh, chopped

Coat a large nonstick frying-pan 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.

Add stock, 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.