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
- In a microwave proof dish, cook broccoli in 1/2 cup water until crisp tender, 5 to 7 minutes. Drain water, set aside.
- Season veal with salt and pepper and then dust with flour.
- 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.
- 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