CHEF JEFF — ONE BYTE AT A TIME: Veal Roquefort

This tasty dish takes only 2 or 3 minutes to cook.

Veal Roquefort

3 tablespoons flour

Salt and freshly ground pepper

2 6-ounce veal cutlets (see note)

Olive oil spray

½ cup skim milk

1 ounce crumbled Roquefort cheese (about 2½ tablespoons)

Place flour on plate. Season with salt, pepper to taste. Dip cutlets in flour, making sure both sides are coated. Shake off extra flour. Heat nonstick skillet over medium-high heat. Spray with olive oil spray. Add veal in one layer. Brown 3 minutes. Turn. Brown second side 1 minute. Transfer to serving dish. Sprinkle with pepper to taste. Add milk to skillet. Scrape up brown bits in bottom of pan. Immediately add cheese. Stir to melt and make smooth sauce. Taste for seasoning. Add pepper if needed. Cheese should provide enough salt. Spoon sauce over cutlets. To serve, place veal and sauce over linguine and beans.

Note: Boneless skinless chicken breasts can be used instead of veal.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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