Veal Scallopini with Rapini

Believe it or not, Costco has really great veal scallopini.  The meat is so perfectly lean and thinly sliced.  And Falco LOVES veal - poor, little, baby cow... boo hoo.  It is delicious though - so light, with a mild meaty flavor.  It goes really well with a light lemon, caper sauce.  Easy on the butter, I'll use non-fat greek yogurt rather than mounting (that's what they call it when you finish a sauce like this one with butter) my light caper sauce with butter.  It will be creamy and lemony but not fatty.  Duh.  I'll make a quick saute of broccoli rabe to go with the veal and call it a day. I love this meal - it's quick and easy and is really satisfying, but not fatty or bulked out with a bunch of carbs. Also - it's pretty traditional to pound out the scallop before cooking - but the Costco cut is already thin.  I omit this process here - and it seems a bit fussy anyway. 
Veal Scallopini with Rapini
5 slices of veal scallopini (thinly sliced by your butcher, or yourself from the leg top/eye round cut)
1 lemon, juiced
handful capers
2 small spoonfuls of NF greek yogurt
1 bunch broccoli rabe
1 clove garlic, minced
2 big glug of chicken stock, separately
oil
salt
pep

Rapini:
Trim the ends off your broccoli rabe.  Get your garlic in a hot non-stick skillet for a brief moment - before the garlic starts to brown add your broccoli and toss about so that the oil and garlic coat the rapini.  Douse with your chicken stock and cover with a lid to steam for about 5 minutes.  Remove the lid so that the liquid can evaporate and serve.

Veal:
Dust your veal in a VERY light coating of flour-salt-pep.  See:

I'm currently out of pepper, go figure.  For another dish I could use red pepper flakes as a substitute - but the veal is so delicate, red pepper would be too strong.  Get you non-stick skillet over high heat and drizzle in enough oil to coat the bottom.  Cook your veal scallopini in batches for a minute or two on each side - just until they begin to brown, flip them over and repeat.  Stack the veal up on a serving plate.  Once you're done - pour off the oil, add in your capers, lemon juice and another glug of chicken stock.  Bubble for a minute, until the sauce reduces slightly.  Pull off the heat and swirl in your yogurt.  Pour over your veal stack and serve your broccoli rabe along side.  Buon Appetito.  ENJOY!