Grilled Veal Scaloppine with Lemon Mashed Potatoes and Port-Wine Sauce

Yield: 4 servings (3 oz veal, 1 c. Lemon Mashed Potatoes, and 2 T. sauce)
Source: Cooking Light Annual Recipes 1997
Comments from a PA Kitchen: I liked this very much, but the sauce, while great on the veal, is WAY and I mean WAY too sweet for the potatoes. Next time, I'll drizzle it over the veal only. Also, the potatoes are good, but taste like basic mashed potatoes, not particularly lemony. So next time, I'll add the juice as directed, but also just a touch of lemon peel. The portion size is big on this because of the potatoes--there are lots. Mashed potato lovers would be happy. I will make this again. It is SUPER fast to make.


1 tsp olive oil
1 lb veal scaloppine
1/4 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
Lemon Mashed Potatoes
Port Wine Sauce
Thinly sliced green onions


  1. Brush oil over veal, and sprinkle with salt and pepper. Prepare grill or broiler. Place veal on grill rack or broiler pan coated with cooking spray, and cook 1-1/2 minutes on each side or until veal is done. Arrange veal on top of Lemon Mashed Potatoes; serve with Port Wine Sauce, and garnish with green onions.


Healthy Units: 9 per serving (includes meat, sauce, and potatoes)
Calories=450; Fat=7.8g; Protein=34.1g; Carb=56.2g; Fiber=3.1g; Chol=107mg; Iron=2.9mg; Sodium=650mg; Calcium=98mg

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