Veal In Lime Cream Sauce

• 1 pound veal cutlets (1/4 inch thick)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Butter-flavored vegetable cooking spray
• 2 tablespoons fresh lime juice
• 2 tablespoons dry white wine
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1/2 cup canned low-sodium chicken broth
• 2/3 cup evaporated skimmed milk
• 1/2 teaspoon lime zest

1. Sprinkle veal cutlets with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add cutlets, and cook 1 minute on each side or until browned. Remove from skillet; set aside, and keep warm.
2. Add lime juice and wine to skillet; cook over high heat 1 minute or until mixture is reduced by half. Combine flour, broth, and milk; stir well. Add to lime juice mixture. Cook over medium heat, stirring constantly, 5 minutes or until thickened and bubbly. Return cutlets to skillet; cook until thoroughly heated. Transfer to a serving platter. Sprinkle with lime zest, and serve immediately.

veal cutlets, salt, freshly ground pepper, butter, lime juice, white wine, flour, chicken broth, milk, lime zest

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