Cajun Spiced Veal Cutlets with Broccoli Rice

Makes 2 servings

1	cup reduced-sodium chicken broth
2	cups small broccoli florets
1/2	cup instant brown rice
1/2	cup chopped red bell pepper
2	teaspoons Cajun, Creole or blackened seasonings, divided
2	teaspoons all-purpose flour
1	teaspoon olive oil
1	teaspoon butter
8	ounces veal cutlets (1/4 inch thick)

Bring broth to a boil in medium saucepan over high heat. Stir in broccoli, rice, bell pepper and 1/2 teaspoon seasonings. Reduce heat to low; cover and simmer 10 minutes or until liquid is absorbed.
Meanwhile, combine flour and remaining 1-1/2 teaspoons seasonings in a resealable food storage bag; set aside.
Heat oil and butter in large nonstick skillet over medium heat 1 minute or until very hot. Add veal to bag with flour mixture; seal bag and shake to coat. Add veal to skillet. Cook 1 minute per side or until golden brown. Transfer veal and rice mixture to serving plates.

Prepare recipe as directed above, substituting 8 ounces of turkey cutlets for veal. Cook 2 minutes per side or until golden brown.