HealthNotes

Veal Cutlets with Lemon-Mustard Sauce

• From: National Cattleman's Beef Association

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

Lemon-mustard sauce adds a bit of zip to veal shoulder cutlets.

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.