Veal Cutlets in Cream Sauce (Lite-Bleu)

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 red bell pepper, juilienned
• 1 tomatoes, chopped
• 1 tablespoon sweet Hungarian paprika
• 1 12 cups nonfat beef broth
• 2 tablespoons flour
• 14 cup 2% low-fat milk
• 2 tablespoons 2% low-fat milk
• 14 cup seasoned panko breadcrumbs or 14 cup breadcrumbs
• 12 ounces veal cutlets, cut into strips
• 2 cups egg noodles, cooked

1. In a large skillet, melt the oil and saute onion until tender and somewhat caramelized.
2. Add red peppers, tomatoes and paprika, season with salt and black pepper, and saute for about 3 minutes.
3. Add beef broth and simmer for 10-15 minutes.
4. Meanwhile, season cutlets with salt and black pepper to taste and place in a shallow dish.
5. Pour milk over top and sprinkle the cutlets with half the bread crumbs, turn over and repeat.
6. Heat a non-stick skillet with the butter and oil.
7. Saute' the cutlets for aproximately 2-3 minutes until cooked.
8. Mix flour with the milk to make a thin paste.
9. Pour mixture into the sauce and wisk to combine.
10. Cook about 3-5 minutes until thickened.
11. Serve cutlets atop the warmed noodles and pour sauce over top.

olive oil, onion, red bell pepper, tomatoes, sweet hungarian paprika, nonfat beef broth, flour, milk, milk, breadcrumbs, veal cutlets, egg noodles

Taken from www.food.com/recipe/veal-cutlets-in-cream-sauce-lite-bleu-340947 (may not work)