Publix Simple Meals

Veal in Champagne with Pesto Couscous

Veal in Champagne with Pesto Couscous
Total Time:
30 minutes

Cooking Sequence

  • Prepare veal and begin to cook (15 minutes)
  • Prepare couscous through step 2 (5 minutes)
  • Complete both recipes and serve (10 minutes)

Veal in Champagne


1/2 teaspoon seasoned salt
2 tablespoons flour
Large zip-top bag
4 veal cutlets (about 1 lb)
2 tablespoons butter, divided
2 cups presliced mushrooms (rinsed)
3 fresh garlic cloves
1/2 teaspoon browning sauce
1/2 cup champagne (or sparkling cider)
3/4 cup half-and-half


  1. Combine seasoned salt and flour in zip-top bag; shake to mix. Tenderize veal by pounding each side with meat mallet (or rolling pin) for 15 seconds. Add veal to bag (wash hands); seal tightly and shake to coat.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon of the butter in pan, then add veal; cook 3 minutes on each side. Remove veal from pan.
  3. Place remaining 1 tablespoon butter and mushrooms in pan. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of garlic press. Cook 2 minutes, stirring occasionally, or until mushrooms begin to soften.
  4. Stir in remaining ingredients; bring to boil, stirring continuously. Return veal to pan; simmer 5–7 minutes, turning veal once, or until sauce thickens. Serve.

Pesto Couscous


1 1/4 cups water

2 tablespoons basil pesto

1 cup couscous

1 tablespoon pine nuts

1 tablespoon grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper


1. Combine water and pesto in medium saucepan; cover and bring to boil on medium-high.

2. Remove from heat; stir in couscous and pine nuts. Cover and let stand 5 minutes.

3. Stir in remaining ingredients. Serve.

Aprons Advice

  • Complete your meal with fresh asparagus, French bread and fruit or cream pastries for dessert.
  • Pounding the veal tenderizes it by breaking down tough fibers. It also makes the meat consistently thick for even cooking.

Add items to your shopping list by clicking on the check box next to any item below.

Veal in Champagne

Pesto Couscous

Veal in Champagne

CALORIES (per 1/4 recipe) 320kcal; FAT 18g; SAT FAT 10g; TRANS FAT 0g; CHOL 130mg; SODIUM 290mg; CARB 8g; FIBER 1g; SUGARS 3g; PROTEIN 25g; VIT A 6%; VIT C 4%; CALC 8%; IRON 10%

Pesto Couscous

CALORIES (per 1/4 recipe) 220kcal; FAT 6g; CHOL 5mg;SODIUM 230mg; CARB 34g; FIBER 2g; PROTEIN 8g;VIT A 2%; VIT C 0%; CALC 8%; IRON 4%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star