INGREDIENTS

INSTRUCTIONS

BARLEY PILAF
Barley Pilaf: Heat oil in medium saucepan. Add Shallot and zucchini and
cook over medium heat until vegetables are tender, about 5 minutes. Add
barley and beef broth and bring to boil. Reduce heat to low. Cover saucepan
and simmer barley until barley is tender, 30 to 40 minutes. Season to taste
with salt and pepper before serving. Veal: While barley is cooking; prepare
veal by heating 1 tbls. of the butter in medium skillet. Add mushrooms and
garlic. Sauté.over medium heat until mushrooms are lightly browned, about 5
minutes.
Push vegetables to one side. Pound veal between two layers of wax paper
into 1/4" thickness. Dust veal with flour. Melt remaining butter in
skillet. Add veal and sauté.over medium-high heat until browned on both
sides, 2 to 3 minutes per side. Remove veal and mushroom mixture from
skillet and set aside. Add paprika to skillet and cook and stir over low
heat 30 seconds or until fragrant. Add marsala and scrape up any browned
bits. Mixture should reduce to a thick syrup. Stir in 1/3 cup of the cream,
veal and mushrooms. If mixture needs more liquid, stir in remaining cream.
Cover skillet and simmer 5 minutes until heated through.
Season to taste with salt and pepper. Discard garlic. To serve, spoon pilaf
onto two serving plates. Top with veal and cream mixture. Note: Turkey
cutlets may be substituted for the veal.
Per serving: 798 Calories (kcal); 50g Total Fat; (55% calories from fat);
40g Protein; 51g Carbohydrate; 206mg Cholesterol; 1087mg Sodium Food
Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
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