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Veal Cutlets with Lemon Mustard Sauce recipe

Veal Cutlets with Lemon Mustard Sauce.

Sauteed veal cutlets served with lemonmustard sauce over couscous.

Recipe: Veal Cutlets withLemon Mustard Sauce

1 pound veal shoulder cutlets, cut 1/8to 1/4-inch thick
3 tablespoons all-purpose flour
1 1/2 teaspoons each salt and lemon pepper
1 tablespoon olive oil

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 onion1 (5.8-ounce) package roasted garlic andolive oil couscous mix, prepared

  • Pound veal cutlets to 1/8-inch thickness.Combine 3 tablespoons flour, salt and lemon pepper. Lightly coatcutlets with flour mixture.
  • Heat oil in large nonstick skillet overmedium heat until hot. Cook cutlets in batches, 2 to 4 minutesor until cooked through, turning once. Remove; keep warm.
  • Whisk broth, lemon juice, mustard and2 teaspoons flour in small bowl until smooth. Add to skillet;bring to a boil, stirring until brown bits attached to skilletare dissolved. Reduce heat; simmer 2 minutes or until slightlythickened. Remove from heat; whisk in butter. Stir in green onion;spoon over cutlets.
  • Serve with couscous.

    Makes 4 servings.

    Recipe and photograph provided courtesyof the Beef Industry Council.

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