Veal with Mustard Cream Sauce

Oxmoor House
Serve these tender veal cutlets topped with a tangy cream sauce alongside asparagus and mashed potatoes.
4 servings (serving size: about 3 ounces veal and 5 tablespoons sauce)


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1 pound veal cutlets
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons olive oil, divided
1/2 cup fat-free, less-sodium chicken broth
2/3 cup fat-free half-and-half
4 teaspoons Dijon mustard
2 teaspoons lemon juice
1/4 cup chopped fresh parsley


Prep: 1 Minute
Cook: 12 Minutes

Place veal between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of veal with salt and pepper.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and veal.

Add chicken broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer 6 to 7 minutes or until sauce is slightly thick. Spoon sauce over veal, and sprinkle with chopped parsley.

Created date

March 2010

Nutritional Information

Calories 172
Fat 4.4 g
Satfat 0.9 g
Protein 24.7 g
Carbohydrate 4.8 g
Cholesterol 88 mg
Iron 1.2 mg
Sodium 542 mg
Caloriesfromfat 23 %
Fiber 0.2 g
Calcium 39 mg