Veal in Lime Cream Sauce

Oxmoor House
4 servings.


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1 pound veal cutlets (1/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Butter-flavored vegetable cooking spray
2 tablespoons fresh lime juice
2 tablespoons dry white wine
1 tablespoon plus 1 teaspoon all-purpose flour
1/2 cup canned low-sodium chicken broth
2/3 cup evaporated skimmed milk
1/2 teaspoon lime zest


Prep: 13 Minutes
Cook: 10 Minutes

Sprinkle veal cutlets with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cutlets, and cook 1 minute on each side or until browned. Remove from skillet; set aside, and keep warm.

Add lime juice and wine to skillet; cook over high heat 1 minute or until mixture is reduced by half. Combine flour, broth, and milk; stir well. Add to lime juice mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened and bubbly. Return cutlets to skillet; cook until thoroughly heated. Transfer to a serving platter. Sprinkle with lime zest, and serve immediately.

Created date

August 2009

Nutritional Information

Calories 218
Caloriesfromfat 25 %
Fat 6.1 g
Satfat 1.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31 g
Carbohydrate 8.1 g
Fiber 0.1 g
Cholesterol 102 mg
Iron 0.0 mg
Sodium 282 mg
Calcium 0.0 mg