So, I had no idea we could eat veal! And was I excited when I read that we could. These veal cutlets were sliced thinly and covered in this wonderful red pepper sauce. You can substitute fat free half n half for the sour cream, or even fat free cream cheese. I liked the way the sour cream added a bit of a tangy bite to the sauce. You can use regular white wine instead of the Marsala, I didn’t have any open so I used Marsala. It probably added a bit of sweetness to the bell pepper. Anyway, another winner dish. Give it a try, once you get the ingredients together, it takes about 15 minutes to cook and serve!
VEAL IN ROASTED RED PEPPER SAUCE
2 red bell peppers, roasted
2 cloves garlic, minced
1/2 small onion, finely chopped
1/4 cup fresh parsley, chopped
1/3 cup white wine or Marsala wine
1/3 cup fat free sour cream
1 lb veal cutlets, cut into strips
2 packages Tofu Shirataki Angel Hair noodles
1/2 t red pepper flakes
salt and pepper
Parmesan cheese, finely shredded or shaved(optional)
Puree roasted peppers. Rinse noodles well and drain. In a large skillet coated with cooking spray, cook onion for 5 minutes, adding garlic and parsley in the last minute. Increase heat to high and add veal and cook until browned, about 3-5 minutes. Pour in the wine and scrape the bits at the bottom of the pan. Add puréed peppers and sour cream and bring to boil. Season with salt and pepper and toss noodles into the mixture. Garnish with Parmesan, if using.