Make a meal of Veal with Sour Cream Sauce, hot noodles, and Sauteed Spinach.
1/2 pound lean ground veal
1/8 teaspoon salt
1/8 teaspoon pepper
Vegetable cooking spray
2 tablespoons chopped shallots
1/3 cup canned low-sodium chicken broth, undiluted
1 tablespoon sherry
1/4 teaspoon paprika
1/8 teaspoon freshly ground pepper
3 tablespoons nonfat sour cream alternative
2 teaspoons chopped fresh parsley
How to Make It
Combine first 3 ingredients in a small bowl, stirring well. Shape mixture into 2 (1/2-inch-thick) patties.
Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add veal patties; cook 2 to 3 minutes on each side or until browned. Remove patties from skillet, and keep warm. Add shallots to skillet; saute 1 minute. Add chicken broth and next 3 ingredients; cook 2 minutes, stirring occasionally. Return veal patties to skillet; cook, covered, over low heat 10 minutes or until meat is no longer pink. Transfer veal to a serving platter, and keep warm.
Pour broth mixture in skillet through a wire-mesh strainer into a small bowl, reserving 2 tablespoons. Discard remaining broth mixture and solids. Add sour cream to reserved broth mixture; stir to blend. Spoon sauce over patties, and sprinkle with parsley.