Grilled Loin of Veal with Lemon-Caper Sauce

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Category : Meat

Recipe : Grilled Loin of Veal with Lemon-Caper Sauce

Lemon and capers are the perfect complement to veal. This dish can also be served
cold when the weather is hot.

Makes 4 servings

One 10-ounce boneless loin of veal
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 tablespoon minced shallots
1/4 cup low-sodium chicken broth
2 tablespoons rinsed drained capers
1/2 teaspoon minced lemon zest
2 tablespoons fresh lemon juice
2 teaspoons arrowroot** mixed with 2 teaspoons water

Prepare grill for a medium fire, using indirect method (see Cooking Methods).
Season veal with salt and pepper; grill, covered, 15 minutes.
Meanwhile, place small saucepan over medium heat 30 seconds; heat oil 30
seconds more. Add shallots and cook, stirring constantly, 3 minutes. Add broth,
capers, zest and juice. Bring to a boil, reduce heat and simmer 2 minutes. Whisk
in arrowroot mixture; simmer, stirring constantly, 30 seconds, until thickened.
Set aside and keep warm.
Thinly slice veal. Divide evenly among 4 plates and spoon sauce evenly over veal
before serving.

SERVING (2 OUNCES VEAL, WITH 3 TABLESPOONS SAUCE) PROVIDES: 1/4
Fat, 2 Proteins, 6 Optional Calories.

PER SERVING: 121 Calories, 5 g Total Fat, 2 g Saturated Fat, 60 mg Cholesterol, 722
mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 15 g Protein, 21 mg Calcium