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Publix Simple Meals

Veal in Champagne With Pesto Couscous and Quick Asparagus

Makes 4 Servings
Total Time:
40 Minutes
Active Time:
40 minutes

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


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


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.

Pesto Couscous


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


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.

Quick Asparagus


1 pound fresh asparagus spears (rinsed)

1 tablespoon water

1 tablespoon butter

1/2 teaspoon seasoned salt


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.

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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Calories 554kcal; Fat 25g; Cholesterol 136mg; Carbohydrate 43g; Fiber 2g; Protein 33g; Sodium 557mg

Veal in Champagne

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%

Pesto Couscous

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%

Quick Asparagus

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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