Marmalade and horseradish lend sweet heat to veal

The Miami HeraldOctober 23, 2013 

FOOD QUICKFIX MI

Hot glazed veal with sweet pepper Fettuccini. MCT

PATRICK FARRELL — MCT

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.

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