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Veal Cutlets with Lemon-Mustard Sauce

Recipe Image

Recipe courtesy of the National Cattleman’s Beef Association

Preparation facts

Total Time: 25 minutes

Yield: 4 servings

Ingredients

1 lb veal shoulder cutlets, cut 1/8 to 1/4 inch thick

3 Tbs plain flour

1- 1/2 tsp each salt and lemon pepper

1 Tbs olive oil

1 packet (5.8 ounces) roasted garlic and olive oil couscous mix, prepared

Lemon-Mustard Sauce:

3/4 cup ready-to-serve chicken broth

2 Tbs lemon juice

1 Tbs Dijon-style mustard

2 tsp plain flour

1 Tbs butter, softened

2 Tbs sliced green onion

Directions

Pound veal cutlets to 1/8-inch thickness. Combine 3 tablespoons flour, salt and lemon pepper. Lightly coat cutlets with flour mixture.

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.

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.

Nutrition facts

Serving Size 1 serving
Calories 259
Calories from Fat 89 (35%)
% Daily Value*
15%Total Fat 10g
16%Saturated Fat 3.3g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.4g
35%Cholesterol 104mg
80%Sodium 1919mg
9%Potassium 320mg
5%Total Carbohydrate 15g
3%Dietary Fiber 0.8g
Sugars 1g
Sugar Alcohols 0g
52%Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.