From Paulette Vickery's Recipe Collection

WW: VEAL IN RED WINE SAUCE

main dish, meats

1 tablespoon olive oil
4 each lean veal loin chops
1 each onion, chopped
1/2 cup red wine
2 tablespoon red current jelly
1/2 tablespoon brown sugar
1 teaspoon corn starch
2 teaspoon water

Heat oil in a non-stick pan, and add the small, lean, veal loin chops. Cook until brown. In a small pan, heat onion, wine, jelly, and sugar. Bring to a boil, reduce the heat and cook for 3 minutes. Combine corn starch and water and add it to the sauce pan. Stir until the sauce thickens. Serve over veal chops. Per serving: 5 points, calories 222.9, protein 23.2 G, fat 7.2 G, saturated fat 1.6 G, carbohydrate 10.7 G, fiber 0.4 G, cholesterol 90.7 MG, iron 1.1 MG, sodium 109.2 MG, calcium 27.5 MG.

Yield: 4 servings




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