1 pound boneless veal leg top round, 1/4-inch thick
Freshly ground pepper
8 ounces yolk-free noodles
1 tablespoon olive oil
1 teaspoon butter, optional
1 cup sliced fresh mushrooms
1/2 cup fat-free veal or beef stock
1/4 cup dry marsala wine, or veal or beef stock
1 teaspoon low sodium soy sauce, optional
1 tablespoon chopped fresh parsley
Cut veal into 4 pieces. With meat mallet, pound each piece to 1/8-inch thickness. Lightly sprinkle with pepper; set aside.
In sauce pan, bring to boil about 2 1/2- quarts water. Cook noodles al dente; drain and keep warm.
In skillet over medium heat, preheat oil and butter 2 minutes. Cook veal about 2 minutes per side, until lightly browned and cooked through; remove to heated platter, cover with skillet cover and keep warm.
In same skillet over medium heat, saute mushrooms until tender; add stock, wine and soy sauce. Using wooden spoon, stir to loosen any browned particles from bottom of pan. Cook, uncovered, 3 to 4 minutes to reduce liquid to about 1/2 cup. Stir in parsley. Arrange cooked noodles in center of platter and place veal around edges; spoon hot sauce and mushrooms over veal and noodles.
Variation: Substitute chicken tenders or chicken breast, thinly sliced, for the veal; omit oil and butter and cook chicken in preheated skillet.
Accompaniments: Caesar salad with eggless dressing, dilled carrots and Italian rolls.