Pan-seared veal with capers, lemon, and artichokes

Step 1

Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of veal chops with salt and pepper. Add veal to hot pan; cook until golden brown, about 2 minutes per side.

Step 2

Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and simmer until veal is cooked through, about 8 to 10 minutes.

Step 3

Remove skillet from heat; stir in parsley and serve immediately. Yields about 3 ounces of veal and 1/2 cup of artichoke mixture per serving.