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

Recipe by Oxmoor House January 2008

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Recipe Summary

prep:
1 min
cook:
12 mins
total:
13 mins
Yield:
4 servings (serving size: about 3 ounces veal and 5 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

172 calories; fat 4.4g; saturated fat 0.9g; protein 24.7g; carbohydrates 4.8g; cholesterol 88mg; iron 1.2mg; sodium 542mg; calories from fat 23%; fiber 0.2g; calcium 39mg.
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