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Veal Fettuccine with Lemon and Olives

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)


  • 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)

Nutrition 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

How to Make It

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

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

  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.

  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.

  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