Veal Fettuccine with Lemon and Olives |
|
 |
Prep Time: 8 Minutes Cook Time: 19 Minutes |
Ready In: 27 Minutes Servings: 4 |
|
Ingredients:
1 (9-ounce) package fresh fettuccine |
1 1/2 cups fat-free, less-sodium chicken broth |
2 teaspoons cornstarch |
1 pound veal cutlets |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1/2 cup sliced green olives |
2 tablespoons fresh lemon juice (about 1 lemon) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine chicken broth and cornstarch in a small bowl; stir well with a whisk. Set aside.
3. Place veal between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of veal with salt and pepper. Coat veal with cooking spray.
4. Place a large nonstick skillet over medium-high heat until hot. Add one-third of veal; cook 30 seconds on each side or just until browned. Remove veal from pan, and keep warm. Repeat procedure with remaining veal.
5. Add olives to pan; sauté 30 seconds. Stir in chicken broth mixture and lemon juice; cook 3 minutes or until sauce is slightly thick, stirring constantly. Drain pasta. Serve veal and olive sauce over fettuccine.
|
|