Servings: 4 | Preparation Time: 10 minutes | Cooking Time: 20 minutes
• 1 lb (500 g) Ontario Veal Cutlets, sliced
• 1/2 tsp (2 mL) pepper
• 1 tbsp (15 mL) olive oil
• 1 large onion, sliced
• 1 green pepper, sliced
• 1 cup (250 mL) sliced mushrooms
• 1 tbsp (15 mL) smoked paprika
• 1 cup (250 mL) low-sodium diced tomatoes with juices
• 1/4 cup (50 mL) fat-free sour cream
• 2 tbsp (25 mL) chopped parsley
Sprinkle veal with pepper. In large non-stick skillet, heat 1 tsp (5 mL) of the oil over medium-high heat and brown veal on both sides. Remove to plate.
Add remaining oil to skillet and cook onion for about 8 minutes or until tender and golden. Add green pepper, mushrooms and paprika, stirring often, for about 5 minutes or until mushrooms are golden and peppers are tender.
Stir in tomatoes and browned veal with any accumulated juices and cook for about 3 minutes or until just a hint of pink remains in the veal.
Stir in sour cream and sprinkle with chopped parsley before serving.
Calories: 200 calories
Fat: 5 g
Saturated: 1 g
Cholesterol: 69 mg
Sodium: 72 mg
Potassium: 625 mg
Carbohydrates: 12 g
Fibre: 3 g
Protein: 28 g
