You can substitute pork medallions or boneless chicken breasts for the veal cutlets, though you may have to cook them a little longer. Be sure to flatten or pound both pork and chicken to about 1/4-inch thickness. Pounding makes the meat more tender and helps it to cook quickly.
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- Calories: 143
- Calories from fat: 0.0%
- Fat: 3.6g
- Saturated fat: 1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 23.1g
- Carbohydrate: 3.2g
- Fiber: 0.1g
- Cholesterol: 94mg
- Iron: 1.2mg
- Sodium: 243mg
- Calcium: 23mg
- 1/3 cup dry vermouth
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- Butter-flavored cooking spray
- 1/2 pound (1/4-inch-thick) veal cutlets
- 6 tablespoons chopped fresh parsley
- 1. Combine first 4 ingredients, stirring well.
- 2. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of veal cutlets to pan; cook 1 minute on each side. Transfer veal to a serving platter, and keep warm. Recoat pan with cooking spray, and repeat procedure with remaining veal cutlets.
- 3. Add vermouth mixture to pan. Cook over high heat 1 minute, stirring constantly, scraping pan to loosen browned bits. Pour sauce over veal; sprinkle with parsley, and serve immediately.
- carbo rating: 3
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