Veal Cutlets with Lemon-Mustard Sauce
Recipe courtesy of the National Cattleman’s Beef
Association
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
Serving Size 1 serving
Calories 259
Calories from Fat 89 (35%)
% Daily Value*
15%Total Fat 10g
16%Saturated
Fat 3.3g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.4g
35%Cholesterol 104mg
80%Sodium 1919mg
9%Potassium 320mg
5%Total
Carbohydrate 15g
3%Dietary
Fiber 0.8g
Sugars 1g
Sugar Alcohols 0g
52%Protein 26g