Medallion Of Veal Princess
|Trimmed veal||12 Ounce, cut into 4 steaks|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced|
|Canned asparagus spears||8 (Dietetic Pack)|
|Pepper white||To Taste|
|Parsley||1 Tablespoon, chopped|
Pound the veal lightly with a meat mallet to flatten.
Heat a heavy skillet which has been sprayed with a noncaloric vegetable spray and brown the veal on both sides.
Remove veal and set aside.
Deglaze the pan with the wine.
Add the mushrooms and saute.
Cut the tips off the asparagus spears and discard the stems.
Add the asparagus tips, pepper, and parsley to the sauteed mushrooms and heat through.
Return the veal to the vegetable mixture and simmer for 5 minutes.