November 14, 2011 in Features

Dinner in Minutes: Cheese makes light sauce for cutlets

Linda Gassenheimer Miami Herald
 

Juicy veal cutlets with a tangy Roquefort sauce creates a tasty dish.

Veal cutlets only take 2 or 3 minutes on the stovetop and will continue to cook in their own heat once removed from the skillet. Just one ounce of cheese helps to make a very light, flavorful sauce.

Use a skillet that just fits the veal in one layer. If the skillet is too large the sauce will run dry. If your skillet is too small, cook the veal in batches so that the pieces are only in one layer.

Veal Roquefort

3 tablespoons flour

Salt and freshly ground pepper

2 (6-ounce) veal cutlets (or boneless, skinless chicken breasts)

Olive oil spray

1/2 cup skim milk

1 ounce crumbled Roquefort or other blue-veined cheese (about 2 1/2 tablespoons)

Place flour on a plate and season with salt and pepper to taste. Dip the veal cutlets in the flour, making sure both sides are coated. Shake off any extra flour.

Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the veal in one layer. Brown 3 minutes and turn over. Brown the second side 1 minute.

Transfer to a serving dish and sprinkle with pepper to taste. Add the milk to the skillet and scrape up the brown bits in the bottom of the pan, about 20 seconds.

Immediately add the Roquefort cheese and stir to melt and make a smooth sauce. Taste for seasoning; add pepper if needed, the cheese should provide enough salt.

Spoon sauce over cutlets and serve over the linguine and beans.

Yield: 2 servings.

Nutrition per serving: 317 calories (27 percent from fat), 9.6 grams fat (4 grams saturated, 3.7 grams monounsaturated), 146 milligrams cholesterol, 42.5 grams protein, 12.8 grams carbohydrates, 0.3 gram fiber, 393 milligrams sodium.

Linguine and French Green Beans

1/4 pound whole-wheat linguine

1/2 pound washed and trimmed green beans and cut in half (about 1 cup)

2 teaspoons olive oil

Salt and freshly ground pepper

Place a large saucepan with 3 to 4 quarts water on to boil over high heat. Add linguine and beans. Boil 3 minutes if using fresh linguine; if using dried , boil 6 minutes. Add beans and continue to boil 3 minutes.

Drain, leaving about 2 tablespoons water on pasta. Add oil, salt and pepper to taste. Toss well.

Yield: 2 servings.

Nutrition per serving: 285 calories (17 percent from fat), 5.5 grams fat (0.8 gram saturated, 3.4 grams monounsaturated), no cholesterol, 9.4 grams protein, 50.4 grams carbohydrates, 5.5 grams fiber, 10 milligrams sodium.

Visit Linda Gassenheimer on her Web page at www.DinnerInMinutes.com.

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