Source: dLife

Veal cutlets served with a light and creamy sauce.

Servings

1 lb Veal, breast, whole, raw , 1/4 inch thick
0.25 tsp salt
0.25 tsp black pepper
2 tbsp fresh lime juice
2 tbsp white wine (dry)
4 tsp white all purpose flour
0.5 cup Broth, chicken, low sodium, canned
0.67 cup Milk, evaporated, with o add vitamin A, canned
0.5 tsp lime peel zest

1 Season veal with salt and pepper.
2 Coat large nonstick skillet with cooking spray and heat over medium high.
3 Add cutlets and brown on both sides, remove from pan and set aside, keeping warm.
4 Raise heat to high. Add lime juice and wine, cook for 1 minute, until mixture reduces by one half.
5 In separate bowl, mix flour, broth, and milk; stir well.
6 Lower heat to medium, add flour mixture to skillet and cook until thick and bubbly, about 5 minutes; stir constantly.
7 Add veal back into pan and heat thoroughly and serve.