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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
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
- 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.