Veal Cutlets with Lemon-Mustard Sauce

You'll whip up a tasty lemon-mustard sauce that goes perfectly with those lovely veal cutlets!

Let's get started  »

Step 1 - Gather Ingredients

1 pound veal shoulder cutlets, cut 1/8 to 1/4 inch thick
3 tablespoons all-purpose flour
1 1/2 teaspoons each salt and lemon pepper
1 tablespoon olive oil
1 package (5.8 ounces) roasted garlic and olive oil couscous mix

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 onion

Step 2 - Prepare the Veal

Pound veal cutlets to 1/8-inch thickness. Combine 3 tablespoons flour, salt and lemon pepper. Lightly coat cutlets with flour mixture.

Step 3 - Cook the Cutlets

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 warm.

Step 4 - Final

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.

Servings: 4
Time: 25 minutes