Veal Cutlets with Lemon and Sage
Source of Recipe
Good Recipes for Great Health
Veal Cutlets with Lemon and Sage
WW Points
Serves 4
3 tablespoons flour
1/4 teaspoon white or black pepper
1 pound veal cutlets, pounded to 1/4 inch thickness
2 tablespoons unsalted margarine
1/2 cup low-sodium beef broth
1 tablespoons lemon juice
2 teaspoons chopped fresh sage or 1/2 teaspoon dried sage, crumbled
1/2 lemon, sliced thin
Watercress or parsley (optional)
Combine the flour and pepper on a plate or in a small bowl. Lightly coat the veal cutlets with the mixture, shaking off any excess.
In a heavy 12-inch skillet, melt the margarine over moderately high heat; add the veal and brown about 1 minute on each side. Transfer to a platter.
Add the beef broth, lemon juice, and sage to the skillet, and heat about 1 minute, stirring to loosen any browned bits.
Return the veal to the skillet and heat to serving temperature -- about 2 minutes. Transfer all to a warm platter, garnish with the lemon slices, and if you like, a few sprigs of watercress, or parsley.
Per Serving: Calories 255...Protein 23 g...Carbohydrates 7 g...Total Fat 15 g (5 g. sat.)...Sodium 80 mg...Fiber 0...Cholesterol 81 mg ++++ WWP: 6.8
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