From Linda Gassenheimer’s Dinner in Minutes Column
2 teaspoons olive oil
1 cup diced/chopped onion
1 teaspoon minced garlic
3/4 pound veal cutlets
Salt and freshly ground pepper
1/4 cup balsamic vinegar
2 tablespoons pine nuts (1 ounce)
2 tablespoons chopped parsley (optional)
Heat oil in a nonstick skillet over medium-high heat. Add onion and garlic and sauté 2 minutes. Add the veal and sauté 1 minute. Turn and sauté 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 1/4 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). Makes 2 servings.
Per serving: 333 calories (32 percent from fat), 12 g fat (2.2 g saturated, 5.9 g monounsaturated), 132 mg cholesterol, 39.5 g protein, 15.1 g carbohydrates, 1.9 g fiber, 120 mg sodium.