Veal Cutlets in Madeira Sauce is a very simple dish that will take about 15 minutes to make.
Madeira wine is made from grapes grown on the island of Madeira. It has a nutty, slightly sweet flavor. A medium sherry can be used instead.
Tangerines are in season. Their segments add color and flavor to the rice.
Fred Tasker’s wine suggestion: This is a challenge. It’s a delicate meat with a richly flavored sauce. Try a dry, rich red such as a Rhone wine from France or a petit syrah from California or Australia.
Helpful Hint: Boneless skinless chicken breast can be substituted for veal cutlets.
Veal Cutlets in Madeira Wine Sauce
Makes 2 servings.
Salt and freshly ground black pepper
2 tablespoons flour
¾ pound veal cutlets
1 teaspoon olive oil
½ cup frozen chopped onion
¼ cup plus 2 tablespoons fat free, low-sodium chicken broth, divided
¼ cup medium-sweet Madeira wine
1 tablespoon orange marmalade
Several sprigs watercress for garnish
Add a little salt and pepper to the flour and coat the veal on both sides. Heat oil in a non-stick skillet over medium-high heat and brown veal 2 minutes per side. Remove from pan and lightly salt and pepper them. Add onions and 2 tablespoons chicken broth to the pan, scraping up any brown bits with broth. Cook gently 2 minutes or until onions are soft and transparent. Add madeira, remaining chicken broth and orange marmalade to onions. Raise the heat and reduce liquid by about one third. Lower the heat and return veal to sauce and cook 1 to 2 minutes. Serve veal on individual plates and spoon sauce over them. Wash and dry watercress and add to the plate as a garnish.
Per serving: 316 calories (15 percent from fat), 5.4 g fat (1.2 g saturated, 2.6 g monounsaturated), 132 cholesterol, 38.4 g protein, 19.6 g carbohydrates, 1 g fiber, 150 mg sodium.
Orange Rice
Makes 2 servings.
1 package microwaveable brown rice to make 1½ cups cooked rice
2 teaspoons olive oil
2 tangerines, peeled and broken into segments (about 1½ cups)
Salt and freshly ground black pepper
Cook rice according to package instructions. Measure 1½ cups and set aside the remaining rice for another dinner. Add the olive oil, tangerine segments and salt and pepper to taste.
Per serving: 279 calories (20 percent from fat), 6.3 g fat (0.9 g saturated, 3.9 g monounsaturated), no cholesterol, 5 g protein, 53.1 g carbohydrates 5.2 g fiber, 11 mg sodium.
