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Ingredients

• 1 pound  veal cutlets, (4-6 cutlets), 1/8-1/4 inch thick
• 1/2 teaspoon  salt, divided
• 1/2 teaspoon  freshly ground pepper, divided
• 1/3 cup  all-purpose flour
• 6 teaspoons  extra-virgin olive oil , divided
• 2   large leeks, trimmed, washed and thinly sliced
• 1 cup  reduced-sodium chicken broth
• 3 cloves  garlic, minced
• 2 tablespoons  capers, rinsed
• 1 teaspoon  freshly grated lemon zest
• 1 tablespoon  lemon juice
• 3 tablespoons  chopped flat-leaf parsley

Description

This Dish Is Elegant Enough For Company, Yet Easy Enough To Serve On A Weeknight. Chicken Or Turkey Cutlets Could Easily Substitute For The Veal, If You Like.

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