Veal bundles with mushroom sauce (Low-calorie)

 

Makes 4 servings

• 1 pound veal cutlets or scaloppine, about 8 pieces, each ¼ inch thick
• ¼ cup packed flat-leaf italian parsley leaves
• 2 tablespoons seasoned bread crumbs
• 2½ tablespoons olive oil
• ¼ pound sliced mushrooms
• 1 tablespoon finely chopped shallots
• ½ cup chicken broth
• ¼ cup dry white wine
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon unsalted butter

1. Place veal cutlets on work surface ; arrange parsley leaves evenly on each veal cutlet.
2. Sprinkle each veal cutlet with bread crumbs ; roll up each veal cutlet, jelly-roll style, and tie each bundle with kitchen twine in several places.
3. Heat 1 tablespoon oil in large skillet over medium-high heat ; add half the veal bundles.
4. Cook until browned on all sides and cooked through, about 5 minutes ; remove veal bundles to platter and keep warm.
5. Repeat with remaining veal bundles and another tablespoon oil ; remove to platter and keep warm.
6. Add reamaining ½ tablespoon oil to drippings in skillet, heat.
7. Add mushrooms and shallots ; cook, stirring frequently, 5 minutes.
8. Add chicken broth, white wine, salt and pepper ; bring to boiling over high heat and boil 1 minute.
9. Return veal bundles to skillet, lower heat, cover and simmer 1 minute until heated through ; remove skillet from heat and whisk in butter.
10. To serve, remove twine and slice each bundle diagonally in half ; spoon sauce over.

BON APPÉTIT