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Publix Aprons Recipes

Veal in Champagne With Pesto Couscous and Quick Asparagus

Total Time - 40 Minutes / Makes 4 Servings

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Cooking Sequence

  • Prepare asparagus through step 1 - 10 minutes
  • Prepare veal and begin to cook - 15 minutes
  • Prepare couscous through step 2 - 5 minutes
  • Complete all recipes and serve - 10 minutes

Veal in Champagne With Pesto Couscous and Quick Asparagus

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 pre-sliced mushrooms (rinsed)
3 fresh garlic cloves
1/2 teaspoon Maggi liquid seasoning
1/2 cup champagne
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; swirl to coat. Add veal (wash hands); 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.

CALORIES (per 1/4 recipe) 280kcal; FAT 13g; CHOL 125mg;
SODIUM 350mg; CARB 8g; FIBER 1g; PROTEIN 26g;
VIT A 8%; VIT C 4%; CALC 8%; IRON 8%

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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.

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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Quick Asparagus

Ingredients
1 pound fresh asparagus spears (rinsed)
1 tablespoon water
1 tablespoon butter
1/2 teaspoon seasoned salt

Steps

1. Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Cut into 2-inch pieces. Place in microwave-safe bowl with water.
2. Cover and microwave on HIGH 4–5 minutes, stirring once, or until desired tenderness. Drain asparagus; stir in butter and seasoned salt. Serve.

CALORIES (per 1/4 recipe) 50kcal; FAT 3g; CHOL 10mg;
SODIUM 210mg; CARB 4g; FIBER 2g; PROTEIN 2g;
VIT A 20%; VIT C 10%; CALC 2%; IRON 15%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 18 ITEMS TO LIST

Dairy
Add to your grocery list 2 tbsp basil pesto
Add to your grocery list 3 tbsp butter
Add to your grocery list 3/4 cup half and half

Dry Grocery
Add to your grocery list 1/2 tsp Maggi liquid seasoning
Add to your grocery list 1/2 cup champagne
Add to your grocery list cooking spray
Add to your grocery list 1 cup couscous
Add to your grocery list 2 tbsp flour
Add to your grocery list 1 tbsp grated Parmesan cheese
Add to your grocery list large zip-top bag
Add to your grocery list 1 tsp seasoned salt

Meat
Add to your grocery list 1 lb veal cutlets

Produce
Add to your grocery list 1 lb asparagus spears
Add to your grocery list 3 cloves  fresh garlic
Add to your grocery list 1 tbsp pine nuts
Add to your grocery list 2 cups sliced mushrooms

Suggested Items
Add to your grocery list puff pastry bites
Add to your grocery list sourdough French bread

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Utensils & Cookware

  • large sauté pan, tongs
  • medium saucepan with lid
  • microwave-safe bowl with lid
  • meat mallet (or rolling pin)
  • garlic press, cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Pounding the veal tenderizes it by breaking down tough fibers. It also makes the meat consistently thick for even cooking.

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Recipe Version beef0016