Veal Cutlets with Lemon-Mustard Sauce

1 pound veal shoulder cutlets, cut 1/8 to 1/4 inch thick
3 tablespoons all-purpose flour
1-1/2 teaspoons eachsalt and lemon pepper
1 tablespoon olive oil
1 package (5.8 ounces) roasted garlic and olive oil couscous mix, prepared

Lemon-Mustard Sauce:
3/4 cup ready-to-serve chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
2 teaspoons all-purpose flour
1 tablespoon butter, softened
2 tablespoons sliced green onion

1. Pound veal cutlets to 1/8-inch thckness. Combine 3 tablespoons flour, salt and lemon pepper. Lightly coat cutlets with flour mixture.

2. Heat oil in large nonstick skillet over medium heat until hot. Cook cutlets in batches, 2 to 4 minutes or until cooked through, turning once. Remove; keep warm.

3. Whisk broth, lemon juice, mustard and 2 teaspoons flour in a small bowl until smooth. Add to skillet; bring to a boil, stirring until brown bits attached to skillet are dissolved. Reduce heat, simmer 2 minutes or until slightly thickened. Remove from heat; whisk in butter. Stir in green onion; spoon over cutlets. Serve with couscous.

Makes 4 servings (serving size: 1/4 of recipe).