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|
|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.
Cajun Spiced Turkey Cutlets
Prepare recipe as directed above, substituting 8 ounces of turkey cutlets for veal. Cook 2 minutes per side or until golden brown.
|Serving Size:||1/2 of total recipe|
|Calories from Fat||23 %|
|Total Fat||13 g|
|Saturated Fat||3 g|
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