A tasty recipe for veal scallopini in brandy sauce with sour cherries

The bittersweet flavour of dried sour cherries is superb with lean, tender veal and a tantalizing brandy sauce satisfies even the most discerning palate. Read on for a simple recipe that's sure to impress.

Preparation: 10 minutes.

Cooking: 10 minutes.

Serves 4.

Ingredients:

• 1 onion
• 30 ml (2 tbsp) olive oil or canola oil
• 1 clove garlic, crushed
• 250 g (1 c) small cremini mushrooms
• 4 veal scallopini, about 125 g (1/4 lb) each
• 75 g (1/3 c) dried sour cherries
• 60 ml (4 tbsp) brandy
• 75 ml (5 tbsp) hot chicken or vegetable stock
• 60 g (4 tbsp) chopped fresh parsley, to garnish

Instructions:

1. Thinly slice the onion. Heat the oil in a large frying pan over high heat. Add the sliced onion and garlic and cook, stirring frequently, for two minutes, or until softened.
2. Add the mushrooms and continue to cook for two minutes, or until the onion begins to turn golden. Use a slotted spoon to transfer the mushroom and onion mixture to a dish and set aside.
3. Add the veal to the pan and cook over high heat for one minute on each side, using a spatula to press the meat gently against the hot pan to brown both sides evenly. Reduce heat to medium or medium-low and cook for another two minutes, or until the meat is done.
4. Transfer the veal to four warmed plates. Return the mushroom and onion mixture to the pan and add the cherries and brandy. Increase heat to high and boil, stirring, for one minute. Add the hot stock and boil for another minute.
5. Divide among the plates. Garnish each serving with 15 grams (one tablespoon) of parsley.

Rich in the plant-based antioxidants known as anthocyanins, dried cherries are good for protecting against heart disease. They are also fat-free, a good source of fibre and provide an energy boost any time of day.

Each serving provides: 

• 252 calories
• 3 g fat
• 1 g saturated fat
• 23 g carbohydrates
• 34 g protein
• 3 g fibre

• Use beef or pork scallopini instead of veal. Lamb steaks or cutlets would also go nicely with mushrooms. Cook the lamb for two to four minutes on each side after browning, depending on how well-done you like your meat.
• Try sliced pitted prunes instead of dried sour cherries.
• Unsweetened apple juice can be used instead of brandy.

• Veal scallopini are thin, tender and quick to cook in a frying pan. Browning the meat, as done here, enhances the flavour and minimizes the amount of oil used in cooking.
• Dried sour cherries are usually stocked in the baking section or dried fruit aisle in the supermarket.

Pair this tasty dish with mashed potatoes for a nutritious meal that will quickly become a family favourite.