Veal With Mustard Cream Sauce

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Oxmoor House


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1 pound veal cutlets

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons olive oil, divided

1/2 cup fat-free, less-sodium chicken broth

2/3 cup fat-free half-and-half

4 teaspoons Dijon mustard

2 teaspoons lemon juice

1/4 cup chopped fresh parsley

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