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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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You can substitute pork medallions or boneless chicken breasts for the veal cutlets, though you may have to cook them a little longer. Be sure to flatten or pound both pork and chicken to about 1/4-inch thickness. Pounding makes the meat more tender and helps it to cook quickly. Ingredients:
1/3 cup dry vermouth |
2 tablespoons fresh lemon juice (about 1 lemon) |
1/4 teaspoon garlic powder |
1/8 teaspoon salt |
butter-flavored cooking spray |
1/2 pound (1/4-inch-thick) veal cutlets |
6 tablespoons chopped fresh parsley |
Directions:
1. Combine first 4 ingredients, stirring well.
2. Coat a medium nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of veal cutlets to pan; cook 1 minute on each side. Transfer veal to a serving platter, and keep warm. Recoat pan with cooking spray, and repeat procedure with remaining veal cutlets.
3. Add vermouth mixture to pan. Cook over high heat 1 minute, stirring constantly, scraping pan to loosen browned bits. Pour sauce over veal; sprinkle with parsley, and serve immediately.
4. carbo rating: 3
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