HONEY-DIJON VEAL &
ZUCCHINI STIR-FRY

Serves 3-4.
Prep Time: 5 Minutes. Cooking Time: 20 Minutes

1 lb. veal leg cutlets, cut 1/8- to 1/4-inch thick
4 oz. uncooked spaghetti
3 tsp. vegetable oil, divided
1 medium onion, cut into thin wedges
1 medium zucchini, cut lengthwise in half
and then crosswise into thin slices
1/4 c. prepared honey-Dijon barbecue sauce
1 TBS. water
 
1. Cook spaghetti according to package directions; keep warm. Meanwhile...
2. Pound veal cutlets to 1/8-inch thickness, if necessary. Stack veal cutlets and cut into 1" x 3" strips.
3. In large non-stick skillet, heat 1 tsp. oil over medium-high heat until hot. Add half the veal and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove veal. Repeat with remaining veal and additional 1 tsp.oil.
4. In same skillet, heat 1 tsp. oil until hot. Add onion and stir-fry 2 minutes. Add zucchini and stir-fry 3 minutes or until crisp-tender. Add barbecue sauce, water and veal; stir to combine. Heat through. Serve over spaghetti.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

[ Veal Recipes ]