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Veal with Sherry-Mushroom Sauce

Yield 4 servings (serving size: 3 ounces veal and 1/2 cup sauce)
Prep: 4 minutes; Cook: 20 minutes.

Ingredients

  • 1 teaspoon olive oil, divided
  • 1 pound veal cutlets (1/4 inch thick)
  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 1/2 cup chopped onion
  • 2 tablespoons light butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup low-salt beef broth
  • 1/4 cup dry sherry
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 194
  • caloriesfromfat 28 %
  • fat 6.1 g
  • satfat 2.8 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 28.5 g
  • carbohydrate 6.5 g
  • fiber 1.2 g
  • cholesterol 117 mg
  • iron 2.8 mg
  • sodium 344 mg
  • calcium 18 mg

How to Make It

  1. Heat 1/2 teaspoon oil in a large skillet over high heat. Add half of veal, and cook 4 minutes; turn and cook 1 minute. Transfer cooked veal to a plate, and keep warm. Repeat with remaining 1/2 teaspoon oil and veal.

  2. Coat pan with cooking spray; add mushrooms and onion; sauté 5 minutes or until mushrooms are tender. Stir in butter and next 6 ingredients. Bring to a boil; cook 5 minutes or until thickened, stirring occasionally. Spoon sauce over veal. Sprinkle with parsley.

Cooking Light Superfast Suppers