January 24, 2011 in Features, Food

Dinner in Minutes: Veal, mushrooms cooked bistro-style

Linda Gassenheimer Miami Herald
 
On the Web

Visit Linda Gassenheimer’s website at www.DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.

French bistro-style cooking is back in style, and sauteed veal chops with mushrooms is a classic yet simple bistro meal.

Chicken breasts with or without the bone can be substituted for veal. The cooking time would be about 15 minutes for chicken breasts with the bone, and 5 to 6 minutes for boneless, skinless chicken breast halves. White-meat chicken is cooked when a meat thermometer reads 160 degrees.

This meal contains 497 calories per serving with 27 percent of calories from fat.

Veal Chop With Mushrooms (Cote De Veau A La Forestiere)

Olive oil spray

2 (7-ounce) veal chops, fat removed

Salt and freshly ground black pepper

1/4 pound sliced portobello mushrooms (1 cup)

1 tablespoon flour

1/2 cup fat-free, low-salt chicken broth

1 tablespoon heavy cream

1/8 teaspoon ground nutmeg

Salt and pepper to taste

Heat a nonstick skillet just big enough to fit the chops in one layer over medium-high heat. Spray with olive oil spray.

Saute the chops for 5 minutes. Turn and salt and pepper the cooked side to taste; saute the second side 5 minutes (a meat thermometer should read 145 degrees for medium-rare). Remove to a plate and cover with foil or an inverted second plate to keep warm.

Add mushrooms to skillet and sprinkle with the flour; toss to coat. Add the chicken broth. Cook 1 minute; the sauce will thicken.

Add the cream, nutmeg and salt and pepper to taste. Immediately remove from heat and spoon over the chops.

Yield: 2 servings.

Nutrition per serving: 264 calories (34 percent from fat), 10.1 grams fat (3.7 grams saturated, 3.6 grams monounsaturated), 148 milligrams cholesterol, 36.7 grams protein, 5 grams carbohydrates, 0.5 gram fiber, 305 milligrams sodium.

Potatoes and Green Beans

1 pound red potatoes, cut into 3/4-inch pieces

1/2 pound green beans, trimmed and cut into 2-inch pieces (about 2 cups)

2 teaspoons olive oil

Salt and freshly ground black pepper

Place potatoes in a large saucepan and add cold water to cover. Cover with a lid and boil potatoes 10 minutes. Add the beans and boil 5 minutes more.

Drain into a colander. Place in a bowl and add olive oil and salt and pepper to taste. Gently toss to coat.

Yield: 2 servings.

Nutrition per serving: 233 calories (19 percent from fat), 5 grams fat (0.7 gram saturated, 3.3 grams monounsaturated), no cholesterol, 6.3 grams protein, 43.9 grams carbohydrates, 7.6 grams fiber, 21 milligrams sodium.

Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys,” and “Mix ’n Match Meals in Minutes for People with Diabetes.”


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