Veal:
\n1\/4 C. balsamic vinegar
\n2 T. fresh lemon juice
\n1\/4 tsp. freshly ground black pepper
\n2 tsp. extravirgin olive oil
\n1 tsp. grated lemon rind
\n2 tsp. chopped fresh sage
\n2 garlic cloves, minced
\n4 (8-oz.) veal chops, trimmed
\nCooking spray
\n1\/8 tsp. salt<\/p>\n
Salad:
\n1 large Walla Walla or other sweet onion, cut into 1\/2-inch-thick slices (about 1\/2 lb.)
\n1 lb. portobello mushrooms, stemmed
\n1\/4 C. low-sodium soy sauce or tamari
\n1 T. fresh lemon juice
\n1 tsp. honey
\n1 T. chopped fresh chives
\n1 T. chopped fresh flat-leaf parsley
\n1\/4 tsp. freshly ground black pepper<\/p>\n
Sauce:
\n1 C. fat-free, less-sodium chicken broth
\n1 tsp. red currant jelly<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 391
\nFat: 12.7g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n