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Ingredientes
- Vegetable cooking spray
- 2 c. sliced fresh mushrooms
- 1/2 sm. onion, thinly sliced
- 1/4 c. all-purpose flour
- 1/4 teaspoon pepper, divided
- 1 pound lean veal cutlets, cut into bite size pcs
- 2 teaspoon extra virgin olive oil, divided
- 1/2 c. water
- 1/2 teaspoon beef flavored bouillon granules
- 1/2 teaspoon dry whole basil
- 1/4 teaspoon dry whole rosemary, crushed
- 1/8 teaspoon salt
- 1/2 c. plain yogurt cheese
- 2 c. warm cooked wide egg noodles, cooked without salt or possibly fat
- 1 tbsp. minced parsley
Direcciones
- Coat a large nonstick skillet with cooking spray, and place over medium-high heat till warm. Add in mushrooms and onion; saute/fry till tender. Place in medium bowl; set aside.
- Combine all-purpose flour and 1/8 tsp. pepper, dredge veal cutlets in flour mix. Add in 1 tsp. extra virgin olive oil to skillet and place over medium-high heat till warm. Add in half of veal, and saute/fry till lightly browned, about 3 min; add in to mushroom mix in bowl and set aside. Repeat procedure with remaining 1 tsp. oil and veal.
- Combine veal, mushroom mix, remaining 1/8 tsp. pepper, water and next 4 ingredients to skillet; stir well. Bring to a boil, cover, reduce heat and simmer 5 min. Remove from heat; uncover and let stand 3 min. Gently stir in plain yogurt cheese (at room temperature). Serve over noodles; sprinkle with parsley. Yield: 4 servings (about 350 calories per 3/4 c. veal mix and 1/2 c. noodles).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 2 servings | |
| Calories 434 | |
| Calories from Fat 99 | 23% |
| Total Fat 11.17g | 14% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 155mg | 52% |
| Sodium 289mg | 12% |
| Potassium 850mg | 24% |
| Total Carbs 43.12g | 11% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.56g | 2% |
| Protein 39.34g | 63% |
