Veal Cutlets with Lemon-Mustard Sauce

Veal Cutlets with Lemon-Mustard Sauce


1 lb veal shoulder cutlets, cut 1/8″ to 1/4″ thick
3 Tbsp all-purpose flour
1-1/2 tsp each salt and lemon pepper
1 Tbsp olive oil
1 pkg (5.8 oz) roasted garlic and olive oil couscous mix, prepared

Ingredients for the Lemon-Mustard Sauce

1/cup chicken broth
2 Tbsp lemon juice
1 Tbsp Dijon-style mustard
2 tsp all-purpose flour
1 Tbsp butter, softened
2 Tbsp sliced green onion


  1. Pound veal cutlets to 1/8″ thickness. Combine 3 Tbsp flour, salt and lemon pepper. Lightly coat cutlets with flour mixture.
  2. Heat 1/2 of oil in large nonstick skillet over medium heat until hot. Cook veal cutlets in batches, 3 to 4 minutes or until cooked through, turning once and adding oil as needed. Remove.
  3. Whisk broth, lemon juice, mustard and 2 tsp 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. Add green onion. Spoon over veal cutlets. Serve with couscous.

Recipe and image provided by the Beef Checkoff Program. 

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