In the quest for quick-cooked meals, veal cutlets (also called scallops or scaloppine) are a strong ally. Tender and less than 1/8-inch thick, they spend only a minute in the pan before emerging perfectly cooked. They are amenable to a range of flavors. Lemon and capers are common companions, as are roasted peppers, as in this preparation.
Long, involved accompaniments can derail a fast food strategy. But couscous, which requires no cooking, keeps kitchen time down. A range of seasonal vegetables are available to round out the menu; green beans are offered here. Use pre-trimmed packages if your market sells them.
Veal with roasted peppers and peppered bread crumbs
Horseradish-spiked couscous
Green beans with basil and shallots
Rosemary bread
Angelfood cake with strawberries
Sauvignon blanc
GREEN BEANS WITH BASIL AND SHALLOTS
Preparation time: 20 minutes
Cooking time: 5-8 minutes
Yield: 4 servings
12 ounces green beans, preferably small French beans, trimmed
2 tablespoons unsalted butter
1 large shallot, minced
2 tablespoons minced fresh basil
Salt, freshly ground pepper
1. Heat large pan of water to boil; add beans. Cook just until crisp-tender, 4-7 minutes, depending on size. Drain; set aside.
2. Melt butter in same pan. Add shallot; cook over medium heat until it begins to soften, 1 minute. Add beans, basil, salt and pepper to taste; toss lightly. Cook just until heated through, 30 seconds.
Nutrition information per serving:
Calories …………. 85 Fat ………… 6 g Saturated fat .. 3.6 g
% calories from fat .. 60 Cholesterol .. 15 mg Sodium ………. 4 mg
Carbohydrates ……. 7 g Protein …… 1.8 g Fiber ………. 2.7 g
HORSERADISH-SPIKED COUSCOUS
Preparation time: 5 minutes
Cooking time: 5 minutes
Standing time: 5 minutes
Yield: 4 servings
1 cup dry couscous
1 1/2 cups boiling water
2 tablespoons whipping cream
1 to 1 1/2 teaspoons prepared horseradish
1 teaspoon fresh minced thyme or 1/2 teaspoon dried
Salt, freshly ground pepper
1. Put couscous in medium bowl; pour boiling water over. Cover with plastic wrap; let stand 5 minutes.
2. Uncover; fluff with fork. Stir in cream, horseradish, thyme, and salt and pepper to taste.
Nutrition information per serving:
Calories ………… 190 Fat ………… 3 g Saturated fat .. 1.8 g
% calories from fat .. 15 Cholesterol .. 10 mg Sodium ……… 14 mg
Carbohydrates …… 34 g Protein …….. 6 g Fiber ………. 2.2 g
VEAL WITH ROASTED PEPPERS AND PEPPERED BREAD CRUMBS
Preparation time: 20 minutes
Cooking time: 4 minutes
Yield: 4 servings
3 tablespoons vegetable oil
1/3 cup fresh bread crumbs
1 clove garlic, minced
Freshly ground pepper
4 veal cutlets (3 to 4 ounces each)
Salt
1 cup bottled roasted red pepper (2 medium peppers), cut in 1/2-inch dice
1/2 teaspoon paprika
1 tablespoon red wine vinegar
1. Heat 2 tablespoons of the oil in large skillet over high heat. Add bread crumbs, garlic and generous amount pepper. Cook, stirring, until crumbs are crisp and golden, 45-60 seconds. Remove from pan; set aside.
2. Wipe out pan with paper towel. Add remaining tablespoon oil to pan; heat over high heat. Add veal; season with salt and pepper. Cook, until nicely browned, about 1 minute per side. Transfer to serving plate; cover to keep warm.
3. Add red peppers and paprika to pan; cook until heated through, 1 minute. Add vinegar and salt and pepper to taste. Spoon red peppers over veal; sprinkle with bread crumbs.
Nutrition information per serving:
Calories ………… 325 Fat ……….. 22 g Sat. fat ……. 6 g
% cal. from fat …… 63 Chol. …….. 80 mg Sodium …… 175 mg
Carb. …………… 8 g Protein ……. 21 g Fiber …….. 0.3 g
