Veal cutlets
Thin veal cutlets are bathed in a sauce of tangy balsamic vinegar, onions and pine nuts for this simple dinner.
Boneless, skinless chicken breasts can be substituted for the veal.
Using fresh diced or chopped onions from the produce section and minced garlic cuts down on preparation time.
Cooking the linguine and broccoli together in the same pot saves time and washing up.
I find that the best way to cook pasta is in a large pot filled with boiling water. The pasta should roll freely in the pot.
This meal contains 616 calories per serving with 26 percent of calories from fat.
Helpful Hints• Dried linguine can be used instead of fresh.• If using dry linguine, boil the pasta 5 minutes and add the broccoli for another 4 minutes.• If using chicken, a meat thermometer should read 165 degrees.
<B>2 teaspoons olive oil1 cup diced/chopped onion1 teaspoon minced garlic¾ pound veal cutletsSalt and freshly ground pepper¼ cup balsamic vinegar2 tablespoons pine nuts (1 ounce)2 tablespoons chopped parsley (optional) </B>Heat oil in a nonstick skillet over medium-high heat.Add onion and garlic and saute 2 minutes.Add the veal and saute 1 minute. Turn and saute 2 minutes.Remove veal to a plate and sprinkle with salt and pepper to taste.Raise heat to high and add the balsamic vinegar and ¼ cup water.Reduce by half, about 2 minutes.Add the pine nuts and warm through, about 30 seconds.Remove to two dinner plates and spoon sauce on top.Sprinkle with parsley (optional).
<B>¼ pound fresh linguine½ pound broccoli florets (about 3 cups)2 teaspoons olive oilSalt and freshly ground black pepper </B>Bring a large saucepan filled with water to a boil.Add the linguine and broccoli. Boil 3 to 4 minutes. Remove 2 tablespoons of the water to a bowl.Add the olive oil to the bowl.Drain the linguine and broccoli and add to the bowl.Toss well. Add salt and pepper to taste.
