Thin veal cutlets are bathed in a sauce of tangy balsamic vinegar, onions and pine nuts for this simple dinner. Boneless, skinless chicken breasts can be substituted for the veal. Using fresh diced or chopped onions from the produce section and minced garlic cuts down on preparation time.
Cook the linguine and broccoli together in the same pot to speed cleanup. I find that the best way to cook pasta is in a large pot filled with boiling water. The pasta should roll freely in the pot.
This meal contains 616 calories per serving with 26 percent of calories from fat.
• Dried linguine can be used instead of fresh.
• If using dry linguine, boil the pasta 5 minutes and add the broccoli for another 4 minutes.
• If using chicken, a meat thermometer should read 165 degrees.
• Place water for pasta on to boil.
• Make veal.
• Make linguine and broccoli.
To buy: 3/4 pound veal cutlets, 1 container diced/chopped onion, 1 bottle balsamic vinegar, 1 package pine nuts, 1/4 pound fresh linguine and 1/2 pound broccoli florets, 1 bunch parsley (optional).
Staples: Olive oil, minced garlic, salt and black peppercorns.
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