HONEY-DIJON VEAL &
ZUCCHINI STIR-FRY

Serves 3-4.
Prep Time: 5 Minutes. Cooking Time: 20 Minutes

1 lb. veal leg cutlets, cut 1/8- to 1/4-inch thick
4 oz. uncooked spaghetti
3 tsp. vegetable oil, divided
1 medium onion, cut into thin wedges
1 medium zucchini, cut lengthwise in half
and then crosswise into thin slices
1/4 c. prepared honey-Dijon barbecue sauce
1 TBS. water
 
1. Cook spaghetti according to package directions; keep warm. Meanwhile...
2. Pound veal cutlets to 1/8-inch thickness, if necessary. Stack veal cutlets and cut into 1" x 3" strips.
3. In large non-stick skillet, heat 1 tsp. oil over medium-high heat until hot. Add half the veal and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove veal. Repeat with remaining veal and additional 1 tsp.oil.
4. In same skillet, heat 1 tsp. oil until hot. Add onion and stir-fry 2 minutes. Add zucchini and stir-fry 3 minutes or until crisp-tender. Add barbecue sauce, water and veal; stir to combine. Heat through. Serve over spaghetti.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.