LOW CALORIE MEATS
AT THE KORNER
VEAL MARSALA A LA WEIGHT WATCHERS
1# veal scaloppine
2/3 cup grated parmesan cheese, divided
2 tbl. breadcrumbs, seasoned
1/4 tsp. salt
1/4 tsp. pepper
1 tbl. olive oil, divided
1 pkg. presliced mushrooms
1 cup water
1/2 cup dry Marsala
1 beef-flavored bouillon cube
1/4 tsp. ground red pepper
3 cups hot cooked vermicelli
Chopped fresh parsley
Place each piece of veal between
2 sheets plastic wrap;
flatten with mallet.
Cut large pieces in half; set aside.
Combine 1/3 cup parm cheese and
next 3 ingredients in a shallow dish;
Dredge veal in cheese mixture;
lightly coat each breaded
piece with cooking spray.
Coat a skillet with cooking spray;
add 1 tsp. oil.
Place over med-hi heat until hot.
Add 1/3 veal;
cook 1 1/2 min. or until lightly browned.
Remove from skillet, and keep warm.
Repeat with rest of meat.
Add mushrooms and next 4 ingredients to skillet.
Bring to a boil, and cook 6 minutes
or until reduced to 1 cup, stirring frequently.
Return veal to skillet, turning to coat.
Put some pasta on each plate and
spoon veal and mushrooms over pasta.
Sprinkle with remaining cheese
and top with parsley.
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