Veal Mediterranean

Cooking Light
"Even though my husband and I spend a lot of time at our swim club, I like to cook a hot meal every night. I look for recipes that are light, easy to fix, and have a lot of flavor. This one meets all those criteria. We're fond of veal, but this recipe works just as well with chicken thighs." -CL Reader
4 servings (serving size: 1 veal cutlet, 1/2 cup sauce, 1 cup pasta, and 1 tablespoon olives)

Ingredients

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4 (4-ounce) veal cutlets (about 1/4 inch thick)
Cooking spray
1/4 cup dry red wine
1 teaspoon dried basil
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 garlic clove, minced
1 bay leaf
1 tablespoon water
1 teaspoon cornstarch
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
1/4 cup sliced pimento-stuffed olives

Preparation

Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add veal; cook 2 1/2 minutes on each side. Add wine and next 4 ingredients (wine through bay leaf); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal from pan; keep warm. Discard bay leaf.

Combine water and cornstarch; stir into tomato mixture. Cook until thick and bubbly (about 4 minutes), stirring constantly. Return veal to pan; cook 2 minutes. Serve over pasta; sprinkle with olives.

Created date

February 2006

Nutritional Information

Calories 386
Caloriesfromfat 13 %
Fat 5.6 g
Satfat 1.4 g
Monofat 1.8 g
Polyfat 0.9 g
Protein 31.3 g
Carbohydrate 50.7 g
Fiber 2 g
Cholesterol 91 mg
Iron 4 mg
Sodium 446 mg
Calcium 79 mg