4 servings (serving size: 3/4 cup pasta, 3 ounces veal, and 1/2 cup sauce)
1 (9-ounce) package fresh fettuccine
1 1/2 cups fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 pound veal cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green olives
2 tablespoons fresh lemon juice (about 1 lemon)
How to Make It
Cook pasta according to package directions, omitting salt and fat.
. While pasta cooks, combine chicken broth and cornstarch in a small bowl; stir well with a whisk. Set aside.
. Place veal between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of veal with salt and pepper. Coat veal with cooking spray.
. Place a large nonstick skillet over medium-high heat until hot. Add one-third of veal; cook 30 seconds on each side or just until browned. Remove veal from pan, and keep warm. Repeat procedure with remaining veal.
. Add olives to pan; sauté 30 seconds. Stir in chicken broth mixture and lemon juice; cook 3 minutes or until sauce is slightly thick, stirring constantly. Drain pasta. Serve veal and olive sauce over fettuccine.
Oxmoor House Healthy Eating Collection
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.