Veal with Mushroom-Wine Sauce

Name: Veal with Mushroom-Wine Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 veal cutlets (4 ounces each); 1/2 teaspoon canola oil; 1 pound sliced fresh mushrooms; 1 small onion, chopped; 1 garlic clove, minced; 1/2 cup white wine or reduced-sodium chicken broth; 4 teaspoons all-purpose flour; 1/4 cup water; 2 tablespoons minced fresh parsley; 1/4 teaspoon salt; 1/8 teaspoon pepper

A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. “This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes,” says Julie Kocur of Abingdon, Maryland.

Ingredients

4 veal cutlets (4 ounces each)
1/2 teaspoon canola oil
1 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/2 cup white wine or reduced-sodium chicken broth
4 teaspoons all-purpose flour
1/4 cup water
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
Add mushrooms, onion and garlic to the skillet; cook over medium-high heat for 5-8 minutes or until tender. Add wine, stirring to loosen browned bits from pan.
Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, salt and pepper. Serve over veal.

Nutrition Facts

1 each: 231 calories, 12g fat (4g saturated fat), 74mg cholesterol, 281mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Originally published as Veal with Mushroom Wine Sauce in Light & Tasty October/November 2007