Honey-Dijon Veal & Zucchini Stir-Fry
If you can't find the honey-Dijon barbecue sauce, try this recipe with teriyaki sauce.
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
4 ounces uncooked spaghetti
3 teaspoons olive oil
1 medium onion, cut into thin wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into thin slices
1/4 cup prepared honey-Dijon barbecue sauce
1 tablespoon water
- Cook spaghetti according to package directions; keep warm.
- Meanwhile pound veal cutlets to 1/8-inch thickness, if necessary. Stack cutlets; cut into 3 x 1-inch strips.
- In large nonstick skillet, heat 1 teaspoon oil over medium-high heat until hot. Add 1/2 of veal and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove veal. Repeat with remaining veal and another 1 teaspoon oil.
- In same skillet, heat remaining 1 teaspoon oil over medium-high heat until hot; stir-fry onion 2 minutes. Add zucchini; stir-fry 3 minutes or until crisp-tender. Add barbecue sauce and water. Return veal to skillet; toss to combine. Heat through; serve over spaghetti.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 322 calories; 32 g protein; 28 g carbohydrate; 8 g fat; 2 mg iron; 354 mg sodium; 91 mg cholesterol.
Recipe and photograph courtesy of Cattleman's Beef Board.