PREPARATION NOTE: Prepare orzo according to directions on package. Fresh or frozen spinach can be steamed in a small amount of water and butter-flavored sprinkles added for flavor. 1. Press peppercorns into both sides of veal medallions. (They will not completely coat the veal.) Season with salt. 2. In a large skillet, heat 1/2 teaspoon oil over medium-high heat. Add veal and cook until golden outside and faintly pink inside, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. 3. Add remaining 1/2 tablespoon oil to the skillet. Add shallot and cook, stirring, until softened, about 1 minute. Add juice, vinegar and tomato paste. Bring to a boil, scraping up any browned bits. Cook until liquid is reduced by half, about 4 minutes. Stir in scallions and any accumulated juices from the veal. Season with salt. 4. Arrange veal on plates and spoon sauce over. Serve immediately. Yield: 4 servings. 14 ounces (each 3.5oz cutlet is 158cals, 4g fat (22% cff). ORIGINAL Each 4-ounce cutlet prepared with 3-times the amount of olive oil: calories, 190; carbohydrate, 10 gms; protein, 16 gms; fat, 9 gms; cholesterol, 105 mgs; sodium, 75 mgs and total calories from fat, 43 percent. Source: Eating Well Magazine, November 1997. See also "Dining In." Menus By Catherine Trcalek (1998/Dec 17: Jacksonville Times-Union
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 4|
|Calories from Fat: 91 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 77.4mg||24 %|
|Sodium 568.6mg||20 %|
|Potassium 1132.7mg||30 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 25.7g|
|Protein 26.8g||38 %|
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Calories per serving: 312
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