Publix Simple Meals

Veal in Champagne with Pesto Couscous

Veal in Champagne with Pesto Couscous
Servings:
4
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

Ingredients

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

Steps

  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

Ingredients

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

Steps

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.

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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%

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