Veal with Mustard Cream Sauce

Serve these tender veal cutlets topped with a tangy cream sauce alongside asparagus and mashed potatoes.

Yield: 4 servings (serving size: about 3 ounces veal and 5 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 4.4g
  • Saturated fat: 0.9g
  • Protein: 24.7g
  • Carbohydrate: 4.8g
  • Cholesterol: 88mg
  • Iron: 1.2mg
  • Sodium: 542mg
  • Calories from fat: 23%
  • Fiber: 0.2g
  • Calcium: 39mg

Ingredients

  • 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

Preparation

  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.
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