Lemon Veal with Mushrooms and Capers
Ingredients:
8 ounces veal scaloppine, cut into strips ¼ inch by 2 inches
1 shallot, minced, or 1 tablespoon minced red onion
¼ teaspoon paprika
1/8 teaspoon salt (optional)
Freshly ground pepper to taste
1 teaspoon reduced-fat margarine
1 teaspoon olive oil
1 8-ounce package cleaned and sliced mushrooms
1/3 cup dry white wine or low-sodium canned chicken broth
1 ½ tablespoons fresh lemon juice
¼ teaspoon grated lemon zest
1 teaspoon capers; well drained
In a medium bowl, toss the veal with the shallot, paprika, salt (if using), and pepper.
Heat the margarine and oil in a large nonstick skillet over medium-high heat. Add the veal and cook, stirring, until the meat is no longer pink on the outside, about 2 to 3 minutes. Using a slotted spoon, transfer the meat to a plate.
Add the mushrooms to the same skillet and cook, stirring, until they are soft and the pan liquid is almost gone. Scrape up any browned bits in the bottom of the skillet. Stir in the wine, lemon juice, lemon zest, and capers. Bring the mixture to a boil, stirring constantly. Return the veal to the skillet and cook for another minute, turning the veal to coat all sides.
To serve, divide the veal between 2 dinner plates. Top each serving with some of the sauce and serve at once.
Makes 2 servings.
PER SERVING: 228 calories (31% calories from fat), 8g total fat grams (2.2g saturated fat), 26g protein, 8g carbohydrates, 2g dietary fiber, 88mg cholesterol, 140mg sodium
JOSLIN EXCHANGES: 3 ½ very low fat protein, 1 vegetable, 1 fat
