Dinner in minutes

Marmalade and horseradish lend sweet heat to veal

 
 
Hot Glazed Veal with Sweet Pepper Fettuccini
Hot Glazed Veal with Sweet Pepper Fettuccini
PATRICK FARRELL / MIAMI HERALD STAFF

More information

Main Dish

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 sauté 2 minutes. Turn, sprinkle with salt and pepper to taste and sauté 2 minutes. Remove from the skillet to two dinner plates. Add the marmalade mixture to the skillet and sauté 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.


Side dish

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.


linda@dinnerinminutes.com

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.

Helpful Hint

Dry fettuccini can be used instead of fresh. Cook according to package instructions.

Countdown

• Place water for fettuccini on to boil.

• Prepare ingredients.

• Make fettuccini.

• Make veal.

Shopping list

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1 jar orange marmalade, 1 bottle prepared horseradish, 1 bottle Dijon mustard, 2 (6-ounce) veal scaloppini, 1 bunch scallions, 1 package fresh fettuccini, 1 red bell pepper.

Staples: Olive oil spray, olive oil, salt and freshly ground black pepper.

Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.

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