Veal Cutlets with Lemon Mustard Sauce
Total Time: 25 minutes
Calorie: 259, Proteins: 26 g, Total Fat: 10 g, Fiber: 0.80 g, Sugar 1 g.
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
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.