Quick Fix for 2

Quick Fix: Horseradish, marmalade give veal sweet heat

Miami HeraldOctober 29, 2013 

Horseradish gives special texture and tang to this hot glazed veal. Thin veal scaloppini take only 5 minutes to cook. Fettuccini cooked with sweet red bell pepper completes the meal.

Horseradish can enliven many dishes from scrambled eggs to salad dressings. Combined with orange marmalade, it gives a sweet and spicy flavor to this dish.

Boneless, skinless chicken breast can be used instead of veal. Thin chicken cutlets are available in the market, or pound chicken breasts with a meat mallet or bottom of a heavy skillet to about 1/4-inch thick. Cook the chicken to 165 degrees.

Helpful Hint

• Dry fettuccini can be used instead of fresh. Cook according to package instructions.


• Place water for fettuccini on to boil.

• Prepare ingredients.

• Make fettuccini.

• Make veal.

Shopping List

To buy: 1 jar orange marmalade, 1 bottle prepared horseradish, 1 bottle Dijon mustard, 2 (6-ounce) veal scaloppini, 1 bunch scallions, 1 package fresh fettuccini, 1 red bell pepper.

Staples: Olive oil spray, olive oil, salt and freshly ground black pepper.

Miami Herald

Gassenheimer: dinnerinminutes.com

Hot Glazed Veal 2 1/2 tablespoons orange marmalade 1 tablespoon prepared horseradish 1/2 tablespoon Dijon mustard Olive oil spray 2 6-ounce veal scaloppini Salt and freshly ground pepper 1 tablespoon sliced scallions

MIX marmalade with horseradish and mustard. Set aside.

HEAT a nonstick skillet over medium-high heat and spray with olive oil. Add veal and saute 2 minutes. Turn, sprinkle with salt and pepper to taste and saute 2 minutes. Remove from skillet to two dinner plates. Add marmalade mixture to skillet and saute about 1 minute to melt marmalade. Spoon sauce over veal.

Yield: 2 servings. Per serving: 269 calories (16 percent from fat), 4.6 g fat (1.1 g saturated, 2.1 g monounsaturated), 132 mg cholesterol, 36.6 g protein, 19.2 g carbohydrates, 0.5 g fiber, 180 mg sodium. Sweet Pepper Fettuccini 1/4 pound fresh fettuccini 1 cup red bell pepper cut into cubes 2 teaspoons olive oil Salt and freshly ground pepper to taste

BRING 3 quarts water to a boil in a saucepan. Add the fettuccini and boil 2 minutes. Add bell pepper and continue to boil 1 minute. Remove 2 to 3 tablespoons water to a bowl. Drain the fettuccini and add to bowl. Add the olive oil and salt and pepper to taste. Toss well.

Yield: 2 servings. Per serving: 274 calories (18 percent from fat), 5.6 g fat (0.8 g saturated, 3.4 g monounsaturated), 0 cholesterol, 8.2 g protein, 47.1 g carbohydrates, 3.4 g fiber, 6 mg sodium.

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