Veal and Potatoes Vinaigrette

Serve veal and potato slices with the tangy honey vinaigrette.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 25 mins

Veal and Potatoes Vinaigrette

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Directions

  1. Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add potatoes and onion, spreading evenly. Add 1 cup water. Bring to boiling; reduce heat. Cover and cook for 15 minutes or until vegetables are tender. Uncover and cook 3 to 5 minutes more or until lightly browned, turning occasionally with spatula. Transfer vegetables to a serving platter; keep warm.
  2. Meanwhile, cut veal into 8 pieces. Pound each piece to 1/4-inch thickness. Add oil to skillet. Cook veal, half at a time, in hot oil over medium-high heat about 1 minute per side or until tender. Remove veal from skillet; arrange atop vegetables.
  3. In a mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and 2/3 cup water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Pour vinegar mixture over meat and vegetables. Serve immediately. If desired, garnish with tomato wedges. Makes 4 servings.
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Nutrition Facts (Veal and Potatoes Vinaigrette)

  • Per serving:
  • 333 kcal ,
  • 15 g fat
  • 86 mg chol. ,
  • 249 mg sodium ,
  • 24 g carb. ,
  • 25 g pro.
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