Veal Cutlets with Lemon-Mustard Sauce
Lemon-mustard sauce adds a bit of zip to veal shoulder cutlets.
- 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
- 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.
Recipe courtesy of the National Cattleman’s Beef Association
Calories from Fat 96 (37%)
(17%)Total Fat 11g
(18%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 15g
(3%)Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.