Veal Scaloppini



4 boneless veal cutlets (about 1 lb.)

1/4 cup all purpose flour

2 Tbsp. olive oil

3 cups sliced mushrooms

1/2 cup dry sherry or marsala wine

1/4 cup reduced sodium chicken stock

1 Tbsp. chopped parsley

salt and pepper

  1. Dredge veal in flour and shake off excess. Heat 1 Tbsp. oil in a large non-stick skillet on medium high heat. Cook veal until brown and no longer pink inside, about 2 minutes each side. Remove and keep warm.
  2. Add remaining oil to skillet and cook mushrooms until browned, about 8 - 10 minutes. Add sherry and chicken stock and simmer until reduced slightly, about 3 - 5 minutes. Add parsley and season with salt and pepper.
  3. Spoon sauce over veal.

Serve with rice or noodles and buttered spinach.

1 Serving: calories 282 total fat 11 g cholesterol 110 mg sodium 115 mg

Serves 4