Prep Time
8 Mins
Cook Time
19 Mins
Yield
4 servings (serving size: 3/4 cup pasta, 3 ounces veal, and 1/2 cup sauce)

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

. While pasta cooks, combine chicken broth and cornstarch in a small bowl; stir well with a whisk. Set aside.

Step 3

. 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.

Step 4

. 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.

Step 5

. 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

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