- 1 1/2 lbs. thin veal, cut in pieces
- 1/2 lb. fresh mushrooms, sliced
- 1 T. chopped parsley
- 1/2 c. Wagner’s or Spice Island’s Beef-Stock or Bouillon Juice of
- 1/2 fresh lemon
- 2 T. dry vermouth
- 1/2 tsp. garlic salt
- Dash of pepper
Pound veal until very thin (about 1/8″ thick). Saute mushrooms in spray-coated pan about 4 minutes. Remove from pan. Sprinkle veal with few drops lemon juice, garlic salt and pepper to taste. Saute veal quickly over medium-high heat, about 2-3 mins. on each side, until delicately browned. Remove to warm side dish. Return mushrooms to pan. Add beef stock, remaining lemon juice and vermouth. Boil down over high heat stirring in brown drippings from bottom of pan. Cook down until almost syrupy. Pour over veal and sprinkle with chopped parsley.
On low sodium diets all salts should be replaced with either powders, e.g. garlic powder, onion powder, or salt substitutes. Soy sauce, teriyaki sauce, Worcestershire sauce, bouillon, lemon-pepper marinade and regular mustard are not allowed. There are low sodium substitutes available at Health Food Stores and in the Health Food section of your market.