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Veal with Mustard Cream Sauce

Prep time 1 min
Cook time 12 mins
Yield 4 servings (serving size: about 3 ounces veal and 5 tablespoons sauce)
Serve these tender veal cutlets topped with a tangy cream sauce alongside asparagus and mashed potatoes.


  • 1 pound veal cutlets
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil, divided
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2/3 cup fat-free half-and-half
  • 4 teaspoons Dijon mustard
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 172
  • fat 4.4 g
  • satfat 0.9 g
  • protein 24.7 g
  • carbohydrate 4.8 g
  • cholesterol 88 mg
  • iron 1.2 mg
  • sodium 542 mg
  • caloriesfromfat 23 %
  • fiber 0.2 g
  • calcium 39 mg

How to Make It

  1. Place veal between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of veal with salt and pepper.

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and veal.

  3. Add chicken broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer 6 to 7 minutes or until sauce is slightly thick. Spoon sauce over veal, and sprinkle with chopped parsley.

Oxmoor House Healthy Eating Collection