Blue cheese adds tang to veal cutlets
Adding a tangy Roquefort cheese sauce to juicy veal cutlets creates a tasty dish. Veal cutlets only take 2 or 3 minutes to cook. They will continue to cook in their own heat once removed from the skillet. Just one ounce of cheese helps to a very light, flavorful sauce.
Use a skillet that just fits the veal in one layer. If the skillet is too large, the sauce will run dry. If your skillet is too small, cook the veal in batches so that the pieces are only in one layer. This meal contains 602 calories with 23 percent of calories from fat.
Wine suggestion: Let’s be adventurous and try a lightly sweet white Riesling.
Helpful hints
Any type of blue-veined cheese can be used. Look for crumbled blue-veined cheese in the dairy section of the supermarket.
Washed and trimmed green beans are available in most supermarkets.
Boneless skinless chicken breasts can be used instead of veal. A meat thermometer should read 165 degrees.
Countdown
Place water for linguine on to boil.
Prepare all ingredients.
Make linguine.
Make veal.
Shopping list
To buy: 1 small package crumbled Roquefort cheese (1 ounce needed), 3/4 pound veal cutlets, 1/4 pound whole wheat linguine and 1/2 pound washed, trimmed green beans.
Staples: flour, skim milk, olive oil spray, olive oil, salt and black peppercorns.
Linda Gassenheimer: www.DinnerInMinutes.com or [email protected]
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