Veal Fettuccine with Lemon and Olives
More From Oxmoor House
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
- 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.
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