Veal with Mushroom-Wine Sauce

By Totlxtc

Ingredients

• 4 * 4 veal cutlets (4 ounces each)
• 1/2 * 1/2 teaspoon canola oil
• 1 * 1 pound sliced fresh mushrooms
• 1 * 1 small onion, chopped
• 1 * 1 garlic clove, minced
• 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
• 4 * 4 teaspoons all-purpose flour
• 1/4 * 1/4 cup water
• 2 * 2 tablespoons minced fresh parsley
• 1/4 * 1/4 teaspoon salt
• 1/8 * 1/8 teaspoon pepper

Details

Servings 4

Preparation

Step 1

* In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
* Add mushrooms, onion and garlic to the skillet; cook over medium-high heat for 5-8 minutes or until tender. Add wine, stirring to loosen browned bits from pan.
* Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, salt and pepper. Serve over veal. Yield: 4 servings.


Nutrition Facts: 1 cutlet with 1/2 cup mushroom sauce equals 231 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 281 mg sodium, 9 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.