Serves: 4
Total Calories: 128

4 lean veal cutlets (3 to 4-oz each)
Fresh ground pepper
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 large green bell pepper, cut into 1/2-inch strips
1/2 cup dry white wine
1/3 cup low-sodium chicken broth
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons minced fresh parsley

1. Place the veal cutlets between two pieces of waxed paper and pound until the cutlets are 1/8 inch thick. Sprinkle the veal with pepper and set aside.

2. Over medium heat, heat the oil in a large skillet. Add the veal, a few pieces at a time, cooking 2 to 3 minutes per side or until lightly browned. Remove from skillet and keep the veal warm while you prepare the sauce.

3. Sauté the mushrooms and green pepper in the skillet for 3 minutes. Add the wine, broth, and lemon juice and bring to a boil. Dissolve the cornstarch with the water and add to the skillet, stirring constantly until mixture has thickened.

4. Remove from heat and stir in the parsley. Arrange the veal on a serving platter and pour the sauce over the top.

EXCHANGES
1 Vegetable
4 Lean Meat

NUTRITION FACTS
Calories 252
Calories from Fat 76
Total Fat 8 grams
Saturated Fat 2 grams
Cholesterol 117 milligrams
Sodium 68 milligrams
Total Carbohydrate 7 grams
Dietary Fiber 1 gram
Sugars 2 grams
Protein 34 grams

Nutritional Facts:

Serves: 4
Total Calories: 128
Calories from Fat: 33

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