VEAL SCALLOPINI

Veal Scallopini image

Number Of Ingredients 11

4 lean veal cutlets (3 to 4-oz each)
Fresh ground pepper
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 large green bell pepper, cut into 1/2-inch strips
1/2 cup dry white wine
1/3 cup low-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons minced fresh parsley

Steps:

1. Place the veal cutlets between two pieces of waxed paper and pound until the cutlets are 1/8 inch thick. Sprinkle the veal with pepper and set aside.2. Over medium heat, heat the oil in a large skillet. Add the veal, a few pieces at a time, cooking 2 to 3 minutes per side or until lightly browned. Remove from skillet and keep the veal warm while you prepare the sauce.3. Sauté the mushrooms and green pepper in the skillet for 3 minutes. Add the wine, broth, and lemon juice and bring to a boil. Dissolve the cornstarch with the water and add to the skillet, stirring constantly until mixture has thickened.4. Remove from heat and stir in the parsley. Arrange the veal on a serving platter and pour the sauce over the top.EXCHANGES1 Vegetable4 Lean MeatNUTRITION FACTSCalories 252 Calories from Fat 76Total Fat 8 grams Saturated Fat 2 gramsCholesterol 117 milligramsSodium 68 milligramsTotal Carbohydrate 7 grams Dietary Fiber 1 gram Sugars 2 gramsProtein 34 grams

Nutrition Facts : Nutritional Facts Serves