Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable cooking spray -crosswise
1/2 c Finely chopped onion 1/4 c All-purpose flour
4 sl White bread (1-ounce slices, 2 tb Reduced calorie margarine
-cut into 1-inch cubes) 1 tb Fresh lemon juice
2 tb Reisling or other slightly 1 cn Low-salt chicken broth
-sweet white wine (10 1/2 ounces)
2 tb Skim milk 1/4 c Reisling or other slightly
1/4 ts Dried thyme -sweet white wine)
1/4 ts Dried marjoram 2 c Mushrooms, quartered
1/4 ts Dried basil 1 cn Artichoke hearts (14 ounces,
1/8 ts Salt -drained and quartered
1/2 ts Black pepper, coarsly ground 2 tb Cornstarch
8 sl Veal scalloppine (2 ounce 2 tb Water
-slices, cut in half Thin lemon slices (optional)

Coat a skillet with vegetable cooking spray and saute the onion over
medium-high heat for 3 minutes or until tender. Add the bread cubes 2
tablespoons of wine, milk, thyme, marjoram, basil, salt and pepper;
stir well. Spoon 1 heaping tablespoon of the mixture onto each piece
of veal. Beginning at the narrow end, roll up jelly-roll fashion and
secure with wooden picks. Dredge the veal rolls in the flour,
turning to coat evenly, and shake off the excess. Coat a large
nonstick skillet with cooking spray and melt the margarine in it over
medium heat. Add the veal rolls and cook, turning frequently, until
lightly browned, about 3 minutes. Remove from the skillet and set
aside. Wipe the drippings from the skillet with paper towels. Add
the lemon juice, broth and 1/4 cup of wine to the skillet and bring
to a boil. Return the veal rolls to the skillet and top with the
mushrooms. Cover, reduce the heat, and simmer for 10 minutes or
until the veal is tender. Remove the veal rolls from the skillet;
remove and discard the wooden picks. Cover and keep warm. Add the
quartered artichoke hearts to the skillet. Combine the cornstarch
and water; stir well, and add to the skillet. Bring to a boil and
cook, stirring constantly, for 1 minute or until the sauce is
thickened and bubbly. Pour the sauce over the veal rolls, garnish
with thin lemon slices, and serve. Makes 8 servings (2 veal rolls and
1/4 cup plus 2 tablespoons of sauce). Calories 184 (26% from Fat);
Protein 17 g; Fat 5.3 g (Sat 1.2 g, Mono 1.8 g, Poly 1.1 g);
Carbohydrate 16.8 g; Fiber 1.1 g; Cholesterol 51 mg; Iron 1.7 mg;
Sodium 287 mg; Calcium 39 mg. [Spirited Encounters; Recipes by Linda
Romanelli Leahy] [Cooking Light; January/February 1995] Posted by
Fred Peters.

Submitted By FRED PETERS On 01-06-95

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