VEAL CUTLETS WITH
LEMON-MUSTARD SAUCE

Serves 4. Total Prep/Cooking Time: 
25 Minutes

1 pound veal shoulder cutlets, cut c- to ¼-inch thick
3 tablespoons all-purpose flour
1½ 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:
¾ 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

1. Pound veal cutlets to 1/8” - 1/4” thickness.
2. Combine 3 tablespoons flour, salt and lemon pepper. Lightly coat cutlets with flour mixture.
3. Heat oil in large non-stick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.
4. 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.

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