Servings: 4
1 lb veal cutlets
1 tsp vegetable oil
1/2 cup finely diced mushrooms
1/4 cup finely diced onions
1 tsp crushed garlic
1/3 cup shredded mozzarella cheese
1/4 cup beef stock
Chopped fresh parsley
-->Sauce Ingredients
1 Tbsp margarine
1 1/2 cups sliced mushrooms
2 Tbsp all-purpose flour
1 cup beef stock
1 Tbsp sherry (optional)
2 Tbsp light sour cream
Preheat oven to 400 degrees F.
Pound veal until flat and divide into 4 serving pieces.
In small non-stick skillet, heat oil; saute mushrooms,
onions and garlic until softened, approximately
3 minutes. Remove from heat.
Divide vegetable mixture among cutlets. Sprinkle cheese over
top. Roll up and secure with toothpick. Place in baking dish
and add stock. Cover and bake for 8 to 10 minutes or just until
veal is tender. Remove rolls to serving platter. Keep warm.
Sauce: In small non-stick skillet, melt margarine; saute
mushrooms until softened and liquid is released. Add flour
and cook, stirring, for 1 minute. Add stock, and sherry (if
using); cook until thickened, approximately 2 minutes, stirring
constantly. If too thick, add more stock. Remove from heat
and stir in sour cream; pour over veal. Garnish with parsley.
Servings: 4
Nutrition per Serving:
266 Calories, 11g Fat, 7g Carbs, 1g Fiber,
33g Protein, 559mg Sodium, 111mg Cholesterol
Diabetic Exchanges: 1/2 Starch, 4 Lean Mea
0 comments:
Post a Comment