• 1/2 c. fresh mint leaves
• 1 ounce. toasted pine nuts
• 2 garlic cloves, chopped
• 2 tbsp. all-purpose flour
• 1/4 teaspoon salt
• Healthy pinch grnd red pepper
• 4 (3 ounce.) veal cutlets
• 2 teaspoon extra virgin olive oil
• 1/2 c. low-sodium beef broth
• 2 c. thinly sliced mushrooms
• 2 teaspoon fresh lemon juice
• Toasted pine nuts to garnish (optional)

Directions

1. In food processor combine mint, nuts and garlic. Process till finely minced. Set aside. On wax paper, combine flour, salt and pepper. Coat veal cutlets - one at a time in flour mix. In large non-stick skillet, heat oil - add in veal - saute/fry 3-4 min on each side till golden. Remove veal to serving plate - keep hot.
2. Add in broth to skillet, stirring to loosen any brown bits from skillet. Stir in mushrooms and lemon juice - cook stirring frequently, 2 min. Stir in mint mix - cook 2 min till heated through. To serve, spoon sauce proportionately over veal.