Veal Birds

recipe
Serve with either a Riesling or perhaps a Provence Rosé d'Anjou, which has an aromatic quality that the artichokes won't overwhelm.

Yield:

8 servings (serving size: 2 veal rolls and 1/4 cup plus 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 184
Caloriesfromfat 26 %
Fat 5.3 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 17 g
Carbohydrate 16.8 g
Fiber 1.1 g
Cholesterol 51 mg
Iron 1.7 mg
Sodium 287 mg
Calcium 39 mg

Ingredients

1/2 cup finely chopped onion
Vegetable cooking spray
4 (1-ounce) slices white bread, cut into 1/2-inch cubes
1/4 cup plus 2 tablespoons Riesling or other slightly sweet white wine, divided
2 tablespoons skim milk
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/8 teaspoon salt
1/2 teaspoon coarsely ground pepper
8 (2-ounce) slices veal scaloppine, cut in half crosswise
1/4 cup all-purpose flour
2 tablespoons reduced-calorie margarine
1 tablespoon fresh lemon juice
1 (10 1/2-ounce) can low-salt chicken broth
2 cups quartered fresh mushrooms
1 (14-ounce) can artichoke hearts, drained and quartered
2 tablespoons cornstarch
2 tablespoons water
Thin lemon slices (optional)

Preparation

Sauté onion in a skillet coated with cooking spray over medium-high heat 3 minutes or until tender. Add bread cubes, 2 tablespoons wine, milk, and next 5 ingredients, and stir well. Spoon 1 heaping tablespoon bread mixture onto each piece of veal. Roll up jelly-roll fashion, beginning at narrow end, and secure with wooden picks. Place the flour in a shallow bowl. Dredge the veal rolls in flour, turning to coat; shake off the excess flour.

Melt margarine in a large nonstick skillet coated with cooking spray over medium heat. Add veal rolls, and cook for 3 minutes or until lightly browned, turning frequently. Remove from skillet, and set aside. Wipe drippings from skillet with a paper towel.

Add the lemon juice, broth, and remaining 1/4 cup wine to skillet; bring to a boil. Return veal rolls to skillet; top with mushrooms. Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal rolls from skillet; discard wooden picks. Cover and keep warm.

Add the quartered artichoke hearts to the skillet. Combine cornstarch and water; stir well, and add to the skillet. Bring to a boil; cook 1 minute or until sauce is thickened and bubbly, stirring constantly. Pour sauce over the veal rolls, and garnish with lemon slices, if desired.

Note:

Linda Romanelli Leahy,

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note