Veal Fettuccine with Lemon and Olives

Yield: 4 servings (serving size: 3/4 cup pasta, 3 ounces veal, and 1/2 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 346
  • Fat: 7.0g
  • Saturated fat: 1.4g
  • Protein: 31.5g
  • Carbohydrate: 36.2g
  • Cholesterol: 91mg
  • Iron: 1.5mg
  • Sodium: 757mg
  • Calories from fat: 18%
  • Fiber: 2.4g
  • Calcium: 35mg

Ingredients

  • 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)

Preparation

  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.
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