Oriental Skillet

• 1 lb. veal or chicken cutlets
• 1/2 c. green onions, 1/2-inch size
• 1 can condensed chicken broth
• 1 1/2 c. sliced broccoli
• 1 Tbsp. cornstarch
• 1/4 c. butter or margarine
• 2 cloves minced garlic
• 1/2 tsp. lemon-pepper seasoning
• 1/2 c. sliced water chestnuts
• 3 Tbsp. water

1. Brown 1/4-inch thick cutlets in hot butter over medium heat. Set aside.
2. Add green onions and garlic to skillet.
3. Cook 2 minutes, stirring constantly. Add broth and lemon-pepper.
4. Heat to boiling.
5. Add cutlets.
6. Reduce heat to low, cover and simmer 15 minutes or until cutlets are tender.
7. Stir occasionally. Add broccoli and water chestnuts. Simmer 5 minutes. Remove cutlets and vegetables to platter.
8. Keep warm.
9. In a cup, stir together cornstarch and water. Stir into juices in skillet.
10. Heat to boiling, stirring constantly. Allow to cook about 1 minute.
11. Pour over cutlets and vegetables.

veal, green onions, condensed chicken broth, broccoli, cornstarch, butter, garlic, lemonpepper seasoning, water chestnuts, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=335445 (may not work)