Veal Fettuccine with Lemon and Olives



4 servings (serving size: 3/4 cup pasta, 3 ounces veal, and 1/2 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 19 Minutes

Nutritional Information

Calories 346
Fat 7.0 g
Satfat 1.4 g
Protein 31.5 g
Carbohydrate 36.2 g
Cholesterol 91 mg
Iron 1.5 mg
Sodium 757 mg
Caloriesfromfat 18 %
Fiber 2.4 g
Calcium 35 mg


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
Cooking spray
1/2 cup sliced green olives
2 tablespoons fresh lemon juice (about 1 lemon)


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,

Oxmoor House

January 2006
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