VEAL CUTLETS WITH
LEMON-MUSTARD SAUCE

Serves 4.
Total Prep/Cooking Time: 25 Minutes

1 pound veal shoulder cutlets,
cut 1/8” to 1/4” thick
3 tablespoons all-purpose flour
1½ teaspoons each salt and lemon pepper
1 tablespoon olive oil
1 package (5.8 ounces) roasted garlic and olive oil couscous mix, prepared
 
Lemon-Mustard Sauce:
¾ 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. Pound veal cutlets to 1/8” - 1/4” thickness.
2. Combine 3 tablespoons flour, salt and lemon pepper. Lightly coat cutlets with flour mixture.
3. Heat oil in large non-stick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.
4. 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, 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.
 

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