Rating: 5 stars
1 Ratings
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  • 5 star values: 1
  • 1 Rating

"Even though my husband and I spend a lot of time at our swim club, I like to cook a hot meal every night. I look for recipes that are light, easy to fix, and have a lot of flavor. This one meets all those criteria. We're fond of veal, but this recipe works just as well with chicken thighs." -CL Reader

Recipe by Cooking Light March 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 veal cutlet, 1/2 cup sauce, 1 cup pasta, and 1 tablespoon olives)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place veal between 2 sheets of heavy-duty plastic wrap; flatten to an even thickness using a meat mallet or rolling pin.

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  • Heat a large nonstick skillet coated with cooking spray over medium heat. Add veal; cook 2 1/2 minutes on each side. Add wine and next 4 ingredients (wine through bay leaf); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until veal is tender. Remove veal from pan; keep warm. Discard bay leaf.

  • Combine water and cornstarch; stir into tomato mixture. Cook until thick and bubbly (about 4 minutes), stirring constantly. Return veal to pan; cook 2 minutes. Serve over pasta; sprinkle with olives.

Nutrition Facts

386 calories; calories from fat 13%; fat 5.6g; saturated fat 1.4g; mono fat 1.8g; poly fat 0.9g; protein 31.3g; carbohydrates 50.7g; fiber 2g; cholesterol 91mg; iron 4mg; sodium 446mg; calcium 79mg.
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