Ingredients

• ½ teaspoon seasoned salt
• 2 tablespoons flour
• Large zip-top bag
• 4 veal cutlets (about 1-lb)
• 2 tablespoons unsalted butter, divided
• 2 cups presliced mushrooms
• 3 fresh garlic cloves
• ½ teaspoon browning sauce
• ½ cup champagne (or sparkling cider)
• ¾ 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. Add 1 tablespoon butter to pan, then add veal; cook 3 minutes on each side. Remove veal from pan.
3. Place remaining 1 tablespoon butter and mushrooms in pan; crush garlic and add to pan. 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.

Ingredients

• 1 ¼ cups water
• 2 tablespoons basil pesto
• 1 cup couscous
• 1 tablespoon pine nuts
• 1 tablespoon grated Parmesan cheese
• ¼ teaspoon kosher salt
• ⅛ 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.