Hot Glazed Veal
21/2-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.