Low Fat Veal with Spinach and Fettuccine Recipe

Low Fat Veal With Spinach And Fettuccine Recipe

Ingredients

• 3/4 pound thin slices lean veal round
• steak or veal for scallopini
• 1 cup sliced fresh mushrooms, (about 3 ounces)
• 1/4 cup chopped shallots
• 1/2 cup Madeira wine or beef broth
• 1/2 cup beef broth
• 2 teaspoons cornstarch
• 1/8 teaspoon pepper
• 1 package frozen chopped (10 ounces)
• spinach, thawed and well
• drained
• 2 cups hot cooked fettuccine

Method

1. Cut veal crosswise into 1/4-inch strips.
2. Spray 10-inch nonstick skillet with nonstick cooking spray.
3. Saute veal, mushrooms and shallots in skillet over medium-high heat 3 to 5 minutes or until veal is done.
4. Mix wine, broth, cornstarch and pepper.
5. Stir wine mixture and spinach into skillet.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Serve over fettuccine.

SERVINGS (ABOUT 3/4 CUP MIXTURE AND 1/2 CUP FETTUCCINE EACH).

MICROWAVE DIRECTIONS: Decrease wine to 1/3 cup.

1. Trim fat from veal.
2. Cut veal crosswise into 1/4-inch strips.
3. Place veal, mushrooms and shallots in 2-quart microwavable casserole.
4. Cover and microwave on high 5 to 6 minutes, stirring every 2 minutes, until veal is done; drain.
5. Mix wine, broth, cornstarch and pepper.
6. Stir wine mixture and spinach into casserole.
7. Cover and microwave 4 to 5 minutes, stirring every 2 minutes, until thickened.

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