Veal in Champagne with Pesto Couscous | Publix Super Markets

Ingredients

• 1/2 teaspoon seasoned salt
• 2 tablespoons flour
• Large zip-top bag
• 4 veal cutlets (about 1-lb)
• 2 tablespoons unsalted butter, divided
• 2 cups presliced mushrooms
• 3 fresh garlic cloves
• 1/2 teaspoon browning sauce
• 1/2 cup champagne (or sparkling cider)
• 3/4 cup half-and-half
• 1 1/4 cups water
• 2 tablespoons basil pesto
• 1 cup couscous
• 1 tablespoon pine nuts
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon pepper