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Cook'n with Betty Crocker 
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Veal Cutlets with Mushrooms |
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Serves: 6 Print this RecipeTry substituting fresh shiitake mushrooms in this dish for a slightly more exotic taste. 6 veal cutlets (about 1/4 pound each) 1/2 teaspoon paprika 1/4 teaspoon salt 6 cups sliced mushrooms (1 pound) 1/3 cup water 1 teaspoon grated lemon peel 1 tablespoon lemon juice 1 clove garlic, finely chopped 2 teaspoons cornstarch 1 tablespoon cold water 1 cup beef broth Hot cooked noodles, if desired Spray 10-inch nonstick skillet with nonstick cooking spray. Trim fat from veal. Sprinkle veal with paprika and salt. Cook veal in skillet over medium heat, turning once, until brown on both sides. Add mushrooms. Mix 1/3 cup water, the lemon peel, lemon juice and garlic; pour over veal and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until veal is tender. Mix cornstarch and 1 tablespoon cold water. Stir broth and cornstarch mixture into veal mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles. 1 Serving: Calories 130 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 75mg; Sodium 260mg; Carbohydrate 5g (Dietary Fiber 1g); Protein 20g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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