Veal With Mustard Cream Sauce

• 1 pound veal cutlets
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons olive oil, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 2/3 cup fat-free half-and-half
• 4 teaspoons Dijon mustard
• 2 teaspoons lemon juice
• 1/4 cup chopped fresh parsley

1. Place veal between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of veal with salt and pepper.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of veal, and cook 1 minute on each side or until lightly browned. Remove veal from pan; keep warm. Repeat procedure with remaining 1 teaspoon oil and veal.
3. Add chicken broth to pan, scraping pan to loosen browned bits. Stir in half-and-half, mustard, and lemon juice. Reduce heat, and simmer 6 to 7 minutes or until sauce is slightly thick. Spoon sauce over veal, and sprinkle with chopped parsley.

veal cutlets, salt, black pepper, olive oil, chicken broth, mustard, lemon juice, parsley

Taken from www.myrecipes.com/recipe/veal-with-mustard-cream-sauce (may not work)