Cooking Done Light

The elegant sauce served with this dish is quickly and easily prepared, yet it has all of the “style” of a more complicated creation, which will leave your family (or guests) thinking that you truly “outdid” yourself! The only thing needed to round out this recipe is a nice vegetable medley, a crusty loaf of good whole wheat bread, or a small side of lightly sauced pasta.

4 good sized veal cutlets (at least 1/4 inch thick)

1 tablespoon unsalted butter

3 tablespoons flour

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/8 teaspoon black pepper

1/4 cup dry sherry ( cooking sherry is fine)

1/3 cup low sodium, reduced fat chicken broth

1/4 cup fat free sour cream

1/4 cup plain fat free or low fat yogurt

1/2 teaspoon cornstarch

1 teaspoon dijon mustard

1 tablespoon fresh parsley, minced (or 2 teaspoons dried)

Combine the flour, rosemary, thyme and black pepper in a large shallow bowl (or on a large plate). Press the veal cutlets into the mixture, coating them evenly all over.

Spray a large nonstick skillet with cooking spray, add the butter, and place over medium-high heat for about 30 seconds. Add the cutlets and cook for 2-3 minutes on each side; transfer to a plate to keep warm.

Add the sherry to the skillet and boil, uncovered, for about 30 seconds. Add the chicken broth, yogurt, sour cream, cornstarch, and mustard; cook, stirring constantly, for 2-3 minutes until the sauce thickens slightly.

Pour or spoon the sauce over the veal cutlets to serve.

Makes 4 servings. Per serving: 218 calories, 7 g total fat, 2 g saturated fat, 0 g trans fat, 8 g carbohydrates, 2 g fiber, 0 g added sugar, 29 g protein, 116 mg sodium, 68 mg cholesterol.