This dish is as flexible as your budget. Have a few extra dollars this month? Go for the classic veal and seek out spinach fettucini. End of the month? A simple chicken breast with just as well.
VEAL SCALLOPINI WITH NOODLES
6 oz. fettuccini noodles
1tsp salt (optional)
1/4tsp black pepper
6 veal cutlets (about a pound and a half) or boneless chicken breast
1T neutral oil
1C onions, coarsely chopped
14.5oz tomatoes, diced
1 3oz can sliced mushrooms with juice, or 1 fistful of mixed fresh mushrooms, cleaned, roughly chopped
1/4tsp garlic, minced
1T capers, drained, chopped (optional)
1/4tsp oregano, dried, or 3/4tsp fresh
3 sprigs fresh parsley
Prepare fettuccini according to package directions; set aside.
Combine flour, salt and pepper. Dredge meat and saute in hot oil in heavy skillet. Remove meat, add onions, cook until tender. Do not brown. Return the meat to the pot. Stir in the tomatoes, undrained mushrooms, parsley, capers, garlic and oregano. Cover, simmer for about 2 minutes or until the meat is tender, stirring now and then,
To serve, arrange the meat in the center of a platter. Spoon some of the pan sauce over the neat. If the sauce is too thick, thin with about 2t of cornstarch mixed with 2T of COLD water.
Add the cooked fettucini to rest of the sauce and heat through. Arrange fettucini around the meat. Garnish with sprigs of parsley.
Exchanges: starch/bread: 2, lean meat: 3, vegetable: 1.
Calories: 340, Carbs: 31 grams, protein: 27 grams, fat: 12 grams, Satfat: 4 grams, cholesterol: 104 milligrams, fiber: 2 grams, sodium: 643 milligrams (without added salt, 259 milligrams).
Recipe: courtesy, The Healthy Homestyle Cookbook
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012.