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-ounce) 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 pound)

1 pound 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.