Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 4

 

1 lb Thin veal or pork cutlets	¾ assorted mushrooms, such
½ tsp salt	as shiitake, oyster and
¼ tsp freshly ground black pepper	button mushrooms, sliced
¼ cup all-purpose flour	1 tbsp chopped fresh thyme or
2 tsp butter, divided	1 tsp dried thyme leaves
2 tsp olive oil, divided	½ cup dry Marsala or white wine
1/3 cup minced shallots	½ cup reduced-sodium chicken broth

 

Blot veal dry with paper towels. Season with salt and pepper; dredge in flour, shakin off excess.

 

In a large nonstick skillet, heat 1 tsp each butter and oil over high heat; cook veal in two batches, 1 minute per side or until lightly browned. Add remaining butter and oil for second batch. Transfer to a plate.

 

Reduce heat to medium; cook shallots, mushrooms and thyme, stirring, for 5 minutes or until softened. Add Marsala and broth; cook for 2 minute or until slightly reduced. Return veal to skillet. Cook for 2 to 3 minutes, turning occasionally, until heated through and coated in sauce. Adjust seasoning with pepper to taste.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	238	3½ very lean meat	n/a
Fat, total	7 g	2 vegetable
Fat, saturated	2 g	½ fat
Carbohydrates	13 g
Protein	27 g
Cholesterol	94 mg
Dietary Fiber	2 g
Sodium	450 mg