Horseradish adds some zing to glazed veal

The Miami HeraldNovember 6, 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.


Substitutions: 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.

Nutrition: This meal contains 543 calories per serving with 17 percent of calories from fat.

Try dry: Dry fettuccini can be used instead of fresh. Cook according to package instructions.

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.

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