Veal Cutlets With Chili-Maple Sauce

• 4 (about 8-ounce) veal cutlets, flattened gently with a meat mallet to 1/2-inch thickness
• Salt and freshly ground black pepper to taste
• 1 teaspoon Chinese five-spice powder
• 1 to 1 1/2 tablespoons vegetable oil
• 3/4 cup low-salt chicken broth
• 2 tablespoons pure maple syrup
• 1 tablespoon chili-garlic sauce
• chopped fresh cilantro or Italian parsley

1. Preheat oven to 200 degrees F. Sprinkle the cutlets on both sides with salt, pepper, and five-spice powder.
2. Heat oil in large skillet over high heat. Add veal; cook 2 cutlets at the time until brown and cooked through, about 3 minutes per side. Transfer to a cookie sheet and place in the oven to keep them warm.
3. To the same skillet add chicken broth, maple syrup and chili-garlic sauce to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over cutlets; sprinkle with cilantro or parsley.
4. Serve 1 veal cutlet per portion with rice or pasta to soak up the sweet and spicy sauce or 2 cutlets with a salad. Enjoy!

veal cutlets, salt, vegetable oil, lowsalt chicken broth, maple syrup, chiligarlic sauce, fresh cilantro

Taken from food52.com/recipes/16826-veal-cutlets-with-chili-maple-sauce (may not work)