Succulent Veal Cutlets
|Veal curlers||1 Pound|
|All-purpose flour||3 Tablespoon, divided|
|Vegetable cooking spray||1|
|Reduced calorie margarine||1 Tablespoon (Divided)|
|Shredded zucchini||1⁄2 Cup (8 tbs)|
|Sliced green onions||2 Tablespoon|
|Minced fresh rosemary||1 Teaspoon|
|Chicken bouillon granules||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Dry vermouth||1 Tablespoon|
Trim fat from curlers.
Place between 2 sheers of wax paper, flatten to 1/8-inch thickness, using meat mailer or rolling pin.
Combine 2 tablespoons flour and pepper; stir well.
Dredge cutlets in flour mixture.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons margarine.
Place over medium-high heat until hot.
Add cutlets; cook 2 minutes on each side or until browned.
Remove from skillet; drain on paper towels.
Wipe drippings from skillet with a paper towel.
Add remaining 1 teaspoon margarine to skilet; place over medium heat until hot.
Add zucchini and green onions; saute until crisp-tender.
Stir in rosemary, remaining flour, bouillon granules, water, milk, and vermouth.
Cook, stirring constantly, 2 minutes or until thickened.
Add cutlets, simmer 5 minutes or until thoroughly heated.