 |
|
|
|
|
Ingredients: |
| 1 |
|
pound veal shoulder cutlets, cut 1/8 to 1/4 inch thick |
| 3 |
|
tablespoons all-purpose flour |
| 1-1/2 |
|
teaspoons each salt and lemon pepper |
| 1 |
|
tablespoon olive oil |
| 1 |
|
package (5.8 ounces) roasted garlic and olive oil couscous mix, prepared |
| |
Lemon-Mustard Sauce: |
| 3/4 |
|
cup ready-to-serve chicken broth |
| 2 |
|
tablespoons lemon juice |
| 1 |
|
tablespoon Dijon-style mustard |
| 2 |
|
teaspoons all-purpose flour |
| 1 |
|
tablespoon butter, softened |
| 2 |
|
tablespoons sliced green onion |
|
|
|
Instructions: |
| 1. |
|
Pound veal cutlets to 1/8-inch thickness. Combine 3 tablespoons flour, salt and lemon pepper. Lightly coat cutlets with flour mixture. |
| 2. |
|
Heat oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm. |
| 3. |
|
Whisk broth, lemon juice, mustard and 2 teaspoons flour in small bowl until smooth. Add to skillet; bring to a boil, stirring until brown bits attached to skillet are dissolved. Reduce heat; simmer 2 minutes or until slightly thickened. Remove from heat; whisk in butter. Stir in green onion; spoon over cutlets. Serve with couscous. |
|
| Makes 4 servings. |
|
