R.O.D.-Veal Cutlets w Mushroom-Wine Sauce

I got this from Taste of Home's "Cooking Light" magazine.  It sounds really good and could be a special dinner for Valentine's Day.  It would probably work with pork cutlets too.

Veal Cutlets in Mushroom-wine Sauce  (Taste of Home Cooking Light)

Ingredients:

• 4 veal cutlets (4 ounces each)
• 1/2 teaspoon canola oil
• 1 pound sliced fresh mushrooms
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup white wine or reduced-sodium chicken broth
• 4 teaspoons all-purpose flour
• 1/4 cup water
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions:

In a large nonstick skillet coated with cooking spray, cook the veal in oil over medium heat for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
    Add mushrooms, onion and garlic to the skillet; cook over medium-high heat for 5-8 minutes or until tender. Add wine, stirring to loosen browned bits from pan.
    Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, salt and pepper. Serve over veal. Yield: 4 servings.

 

One serving: 1 cutlet with 1/2 cup mushroom sauce

Calories 231 : Fat 12 g : Saturated Fat 4 g : Cholesterol 74 mg : Sodium 281 mg: Carbohydrate 9 g : Fiber 2 g : Protein 23 g