Veal and Broccoli with Tomato Vinaigrette

  • Yield: 6 servings

Ingredients

2cups broccoli florets
1 1/2pounds thinly sliced veal (scaloppini)
-- Salt and pepper
1/4cup all-purpose flour
2tablespoons olive oil
1/2cup chopped green onions
1 1/2cups fat-free chicken broth
2teaspoons cornstarch
1tablespoon water
1tablespoon balsamic vinegar
1teaspoon Dijon mustard
2cups chopped Roma (plum) tomatoes

Instructions

  1. In a microwave proof dish, cook broccoli in 1/2 cup water until crisp tender, 5 to 7 minutes. Drain water, set aside. 
  2. Season veal with salt and pepper and then dust with flour. 
  3. In a large nonstick skillet coated with nonstick cooking spray, heat olive oil over a medium heat and cook veal about 3 minutes on each side, until lightly browned.  Add green onions and chicken broth. 
  4. In a small cup, blend together cornstarch and water; add to pan, cooking and stirring until mixture comes to a boil. Reduce heat, cooking and stirring until thickened.  Stir in vinegar, mustard, tomatoes and broccoli and cookuntil thoroughly heated, about 3 minutes.  
 
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).
 

Nutritional Info *per serving

  • Calories 218
  • Fat 8g
  • Saturated Fat 2g
  • Cholesterol 94mg
  • Sodium 225mg
  • Fiber 2g
  • Protein 25g