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Veal Cutlets With Merlot Mushrooms And Zucchini

Photo: Oxmoor House
Prep time 15 mins
Cook time 15 mins
Yield 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection