Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
Recipe by Oxmoor House January 2001

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Oxmoor House

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

242 calories; fat 10.2g; saturated fat 4.6g; protein 31g; carbohydrates 6.7g; fiber 1.5g; cholesterol 115mg; iron 2.3mg; sodium 608mg; calcium 234mg.
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