Veal Cutlets With Merlot Mushrooms And Zucchini

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 242
Fat 10.2 g
Satfat 4.6 g
Protein 31.0 g
Carbohydrate 6.7 g
Fiber 1.5 g
Cholesterol 115 mg
Iron 2.3 mg
Sodium 608 mg
Calcium 234 mg

Ingredients

3 small zucchini, halved lengthwise and sliced
Cooking spray
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 garlic cloves, minced
1 (8-ounce) package sliced fresh mushrooms
2 tablespoons Merlot or other dry red wine
1/2 cup sliced green onions
1 pound veal cutlets (1/4 inch thick)
1/2 cup water
1/3 cup (1 1/3 ounces) grated Gruyere cheese

Preparation

Place a large nonstick skillet over medium-high heat. Coat zucchini with cooking spray, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add zucchini and garlic to skillet; cook, stirring constantly, 3 minutes or until tender. Set aside, and keep warm.

Wipe skillet clean with paper towels. Coat mushrooms with cooking spray. Place skillet over medium-high heat until hot. Add mushrooms; cook, stirring constantly, 3 minutes or until golden. Stir in wine, green onions, and 1/4 teaspoon salt; cook 2 to 3 minutes or until liquid is absorbed. Set aside, and keep warm.

Wipe skillet clean with paper towels. Sprinkle veal evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Coat veal with cooking spray. Place skillet over high heat. Add half of veal, and cook 1 minute on each side or until browned. Repeat procedure with remaining veal. Remove veal from skillet. Set aside; keep warm.

Add water to skillet; cook until liquid is reduced to 1/4 cup, scraping pan to loosen browned bits. Return mushrooms and veal to skillet; toss to coat with sauce. Sprinkle with cheese, and serve with zucchini.

Note:

Oxmoor House Healthy Eating Collection

January 2001