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Veal Cutlets With Lemon-mustard Sauce

Total preparation and cooking time: 25 minutes

Servings: 4


  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, prepared

  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

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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 warm.

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.

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