VEAL AND BROCCOLI WITH TOMATO VINAIGRETTE

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
For a nice change, try this light veal dish with a sensational vinaigrette. Serve with pasta. Broccoli is in the cruciferous family known for cancer-fighting antioxidants and tomatoes are packed with lycopene. This recipe is great for weight loss, high calorie-high protein.

Ingredients:
1½ pounds thinly sliced veal (scaloppini)
2 cups broccoli florets
2 cups chopped Roma (plum) tomatoes
salt and ground black pepper
¼ cup AL flour
2 tbsps olive oil
½ cup chopped green onions
1½ cups fat free chicken broth
2 tsps cornstarch
1 tbsp water
1 tbsp balsamic vinegar
1 tsp Dijon mustard

Method:
In a microwave-proof dish, cook the broccoli in ½ cup water until al dente, about 5-7 minutes. Drain water and set aside. Season veal with salt and pepper and then dust with flour. In a large nonstick skillet, heat the olive oil over a medium heat and cook the veal about 3 minutes on each side, until lightly browned. Add the green onions and chicken broth. In a small cup, blend together the cornstarch and water; add to the pan, stirring until mixture comes to a boil. Reduce heat, cooking until thickened. Stir in the vinegar, mustard, tomatoes and broccoli; cook until heated through, about 3 minutes.