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LOW CALORIE MEATS  AT THE KORNER
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VEAL MARSALA A LA WEIGHT WATCHERS
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1# veal scaloppine 2/3 cup grated parmesan cheese, divided 2 tbl. breadcrumbs, seasoned 1/4 tsp. salt 1/4 tsp. pepper Cooking spray 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; stir well. 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.
Nutritional Information: |
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