Horseradish gives special texture and tang to this hot glazed veal. Thin veal scaloppini take only 5 minutes to cook. Fettuccini cooked with sweet red bell pepper completes the meal.
Horseradish can enliven many dishes from scrambled eggs to salad dressings. Combined with orange marmalade, it gives a sweet and spicy flavor to this dish.
Boneless, skinless chicken breast can be used instead of veal. Thin chicken cutlets are available in the market, or pound chicken breasts with a meat mallet or bottom of a heavy skillet to about 1/4-inch thick. Cook the chicken to 165 degrees.
This meal contains 543 calories per serving with 17 percent of calories from fat.
HOT GLAZED VEAL
2- 1/2 tablespoons orange marmalade
1 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard
Olive oil spray
2 6-ounce veal scaloppini
Salt and freshly ground pepper
1 tablespoon sliced scallions
Mix marmalade with horseradish and mustard. Set aside. Heat a nonstick skillet over medium-high heat and spray with olive oil. Add the veal and saute 2 minutes. Turn, sprinkle with salt and pepper to taste and saute 2 minutes. Remove from the skillet to two dinner plates. Add the marmalade mixture to the skillet and saute about 1 minute to melt the marmalade. Spoon sauce over the veal. Makes 2 servings.
Per serving: 269 calories (16 percent from fat), 4.6 g fat (1.1 g saturated, 2.1 g monounsaturated), 132 mg cholesterol, 36.6 g protein, 19.2 g carbohydrates, 0.5 g fiber, 180 mg sodium.
SWEET PEPPER FETTUCCINI
1/4 pound fresh fettuccini
1 cup red bell pepper cut into cubes
2 teaspoons olive oil
Salt and freshly ground pepper to taste
Bring 3 quarts water to a boil in a saucepan. Add the fettuccini and boil 2 minutes. Add bell pepper and continue to boil 1 minute. Remove 2 to 3 tablespoons water to a bowl. Drain the fettuccini and add to bowl. Add the olive oil and salt and pepper to taste. Toss well. Makes 2 servings.
Per serving: 274 calories (18 percent from fat), 5.6 g fat (0.8 g saturated, 3.4 g monounsaturated), 0 cholesterol, 8.2 g protein, 47.1 g carbohydrates, 3.4 g fiber, 6 mg sodium.