Food & Drink

QUICK FIX: Blue cheese adds tang to veal cutlets

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish. Veal cutlets only take 2 or 3 minutes to cook. They will continue to cook in their own heat once removed from the skillet. Just one ounce of cheese helps to make a very light, flavorful sauce.

Use a skillet that just fits the veal in one layer. If the skillet is too large the sauce will run dry. If your skillet is too small, cook the veal in batches so that the pieces are only in one layer. This meal contains 602 calories with 23 percent of calories from fat.

Helpful hints:

Any type of blue-veined cheese can be used. Look for crumbled blue-veined cheese in the dairy section of the supermarket.

Boneless skinless chicken breasts can be used instead of veal. A meat thermometer should read 165 degrees.

Shopping list:

To buy: 1 small package crumbled Roquefort cheese (1 ounce needed), 3/4 pound veal cutlets, 1/4 pound whole wheat linguine and ½ pound washed, trimmed green beans.


1/4 pound whole wheat linguine

½ pound washed and trimmed green beans and cut in half (about 1 cup)

2 teaspoons olive oil

Salt and freshly ground pepper

Place a large saucepan with 3 to 4 quarts water on to boil over high heat. Add linguine and beans. Boil 3 minutes if fresh linguine. If using dried linguine, boil 6 minutes, add beans, and continue to boil 3 minutes.

Drain, leaving about 2 tablespoons water on pasta.

Add oil, and salt and pepper to taste. Toss well. Makes 2 servings.

Per serving: 285 calories (17 percent from fat), 5.5 g fat (0.8 g saturated, 3.4 g monounsaturated), 0 cholesterol, 9.4 g protein, 50.4 g carbohydrates, 5.5 g fiber, 10 mg sodium.


3 tablespoons flour

Salt and freshly ground pepper

2 (6-ounce) veal cutlets

Olive oil spray

½ cup skim milk

1 ounce crumbled Roquefort cheese (about 2 ½ tablespoons)

Place flour on a plate and season with salt and pepper to taste. Dip the veal cutlets in the flour, making sure both sides are coated. Shake off any extra flour.

Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the veal in one layer. Brown 3 minutes and turn over. Brown the second side 1 minute.

Transfer to a serving dish and sprinkle with pepper to taste. Add the milk to the skillet and scrape up the brown bits in the bottom of the pan, about 20 seconds. Immediately add the Roquefort cheese and stir to melt and make a smooth sauce. Taste for seasoning. Add pepper if needed.

The cheese should provide enough salt. Spoon sauce over cutlets. To serve, place veal and sauce over the linguine and beans. Makes 2 servings.

Per serving: 317 calories (27 percent from fat), 9.6 g fat (4 g saturated, 3.7 g monounsaturated), 146 mg cholesterol, 42.5 g protein, 12.8 g carbohydrates, 0.3 g fiber, 393 mg sodium.

Linda Gassenheimer, is the author of 14 cookbooks. Visit Linda on her web page at or e-mail her at