Related recipes: Beef, Citrus, Low-Fat, Main Dishes, National Cattleman’s Beef Association, Pasta, Veal
Make it a Meal
Add these dishes to make a full meal:
Frisée Salad with Spiced Walnuts and Pears Poached in Port
Roasted Garlic Mashed Potatoes
Wine Pairings
Preparation facts
Total Time: 25 minutes
Yield: 4 servings
Ingredients
1 lb veal shoulder cutlets, cut 1/8 to 1/4 inch thick
3 Tbs all-purpose flour
1- 1/2 tsp each salt and lemon pepper
1 Tbs olive oil
1 package (5.8 ounces) roasted garlic and olive oil couscous mix, prepared
Lemon-Mustard Sauce:
3/4 cup ready-to-serve chicken broth
2 Tbs lemon juice
1 Tbs Dijon-style mustard
2 tsp all-purpose flour
1 Tbs butter, softened
2 Tbs sliced green onion
Directions
Pound veal cutlets to 1/8-inch thickness. Combine 3 tablespoons flour, salt and lemon pepper. Lightly coat cutlets with flour mixture.
Heat oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.
Whisk broth, lemon juice, mustard and 2 teaspoons flour in small bowl until smooth. Add to skillet; bring to a boil, stirring until brown bits attached to skillet are dissolved. Reduce heat; simmer 2 minutes or until slightly thickened. Remove from heat; whisk in butter. Stir in green onion; spoon over cutlets. Serve with couscous.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
