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Sauteed veal cutlets served
with lemon mustard sauce over couscous.
Veal
Cutlets with Lemon Mustard Sauce
- 1 pound veal shoulder
cutlets, cut 1/8 to 1/4-inch thick
3 tablespoons all-purpose flour
1 1/2 teaspoons each salt and lemon pepper
1 tablespoon olive oil
Lemon-Mustard Sauce:
3/4 cup ready-to-serve chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
2 teaspoons all-purpose flour
1 tablespoon butter, softened
2 tablespoons sliced green onion
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- 1 (5.8-ounce) package
roasted garlic and olive oil couscous mix, prepared
- 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.
Makes 4 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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