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
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
Makes 4 servings.
Recipe and photograph provided courtesyof the Beef Industry Council.
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