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VEAL WITH GREEN PEPPERCORNS

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1 1/2    pound veal blade portion
3          tablespoons green peppercorns
1          tablespoon chopped scallions
1/2       cup red wine
1/2       tablespoon olive oil

Crush the peppercorns and rub into the veal cutlets. Heat the oil in a large non-stick skillet and brown the cutlets for 10-20 minutes. Remove the cutlets and add the scallions and wine. Allow to boil and reduce a little. Return the veal to the pan and serve hot, coated with the sauce.

Notes: Excellent source of Niacin and Zinc.
Good source of Vitamin B2.

Serves 4
Prep Time: 0:25
Total Calories 189
Protein 22g
Carbohydrate 2g
Fat 8g
Cholesterol 104mg
Dietary Fiber 1g
%Calories from Fat 42%

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