A simple recipe for veal cutlets with lemon-garlic sauce

There's a whole head of garlic in this recipe, but after slow roasting it comes out of the oven tasting mild and sweet. The mashed roast garlic adds a sublime but subtle perfume to the sauce.

• Preparation time: 5 minutes.
• Cooking time: 50 minutes.
• Serves 4.

Ingredients:

Sauce

• 1 head garlic
• 150 ml (2/3 c) reduced-sodium chicken broth
• 50 ml (1/4 c) fresh lemon juice
• 10 ml (2 tsp) cornstarch
• 1 ml (1/4 tsp) salt

Veal

• 4 veal cutlets, 125g (4 oz) each
• 1 ml (1/4 tsp) salt
• 15 ml (1 tbsp) Dijon mustard
• 1 lemon, very thinly sliced

Instructions:

1. Preheat oven to 190°C (375°F). Wrap head of garlic in foil and bake until tender (package will feel soft when pressed), about 45 minutes. When cool enough to handle, cut off top of bulb, squeeze out garlic pulp into small bowl and mash until smooth.
2. Preheat broiler. Sprinkle cutlets with 1 millilitre (1⁄4 teaspoon) salt and brush with mustard. Top each cutlet with 3 lemon slices. Broil cutlets 10 centimetres (4 inches) from heat until cooked through, about 2 minutes. Transfer cutlets to platter and cover loosely with foil to keep warm.
3. In small pot, whisk broth and lemon juice into cornstarch. Whisk in 1 millilitre (1⁄4 teaspoon) salt and roasted garlic.
4. Bring to a boil over medium heat and boil until sauce is lightly thickened, about 1 minute. Spoon sauce over veal on platter.

• The sulfur compounds in garlic may protect blood vessels against the accumulation of fatty plaque that can lead to heart disease and stroke.

Each serving provides:

• Key nutrients: 160 calories, 35 calories from fat, 4 g fat, 1 g saturated fat, 0 g trans fat, 24 g protein, 8 g carbohydrates, 2 g fibre, 450 mg sodium.
• Blood pressure nutrients: 30 mg vitamin C, 34 mg magnesium, 461 mg potassium, 53 mg calcium.

• You can substitute chicken or pork cutlets for the veal
• Garlic Bread: Use roasted garlic as it is prepared in Step 1 to spread over slices of whole-grain bread instead of butter.

Try this simple recipe tonight for a flavourful dish that will quickly become a family favourite.