Veal:
1/4 C. balsamic vinegar
2 T. fresh lemon juice
1/4 tsp. freshly ground black pepper
2 tsp. extravirgin olive oil
1 tsp. grated lemon rind
2 tsp. chopped fresh sage
2 garlic cloves, minced
4 (8-oz.) veal chops, trimmed
Cooking spray
1/8 tsp. salt

Salad:
1 large Walla Walla or other sweet onion, cut into 1/2-inch-thick slices (about 1/2 lb.)
1 lb. portobello mushrooms, stemmed
1/4 C. low-sodium soy sauce or tamari
1 T. fresh lemon juice
1 tsp. honey
1 T. chopped fresh chives
1 T. chopped fresh flat-leaf parsley
1/4 tsp. freshly ground black pepper

Sauce:
1 C. fat-free, less-sodium chicken broth
1 tsp. red currant jelly

To prepare veal, combine first 7 ingredients in a large heavy-duty zip-top plastic bag. Add chops; seal bag, tossing gently to coat. Refrigerate for at least 2 hours, turning occasionally. Preheat broiler. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove chops from marinade, reserving marinade. Sprinkle chops with salt. Add to pan; cook 4 minutes on each side or until desired degree of doneness. Remove chops from pan. To prepare salad, place onion and mushrooms, gill sides up, on a broiler pan coated with cooking spray. Combine soy sauce, 1 T. juice, and honey, stirring with whisk. Spoon soy sauce mixture evenly over mushrooms and onion. Broil 3 minutes; turn onion. Broil an additional 3 minutes or until onion is tender. Cut the mushrooms into thick slices. Combine mushrooms, onion, chives, and parsley. Sprinkle with 1/4 tsp. pepper; toss gently. To prepare sauce, combine reserved marinade, broth, and jelly; add to pan, scraping pan to loosen browned bits. Bring to a boil; cook until reduced to 1/4 C. (about 6 minutes), stirring frequently. Serve sauce with chops and mushroom salad.

Yield: 4 servings
Calories: 391
Fat: 12.7g
Fiber: 3.1g