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Enjoy veal chops with energy ‘plus’

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"Feeling bedraggled," using one writer's phrase, for her was the result of being stressed, having a weight problem and not eating a healthy diet.

That British writer, Sarah, Duchess of York, tells readers what she did about it, in "Energy Breakthrough: Jumpstart Your Weight Loss and Feel Great" (Simon & Schuster, $25), the new book she has written with Weight Watchers.

Basically, what worked for her was adopting a healthier diet, exercise and cultivating a positive attitude. The first half of the book, "Understanding Energy," explains the principles of her energizing regimen, how and why she believes it works; personal anecdotes are balanced with science — among other things, she commends the USDA Food Guide Pyramid.

The second half of the book, "Fueling Your Energy," has menus and about 75 recipes for readers to try her recommendations for themselves. All the recipes have nutrition analyses.

This low-fat veal recipe uses a fragrant lemon-parsley rub that you can also use with chicken and pork and includes couscous for a boost of carbohydrate energy.


LEMON VEAL CHOPS WITH TOMATO AND OLIVE COUSCOUS

2 teaspoons olive oil

1 tomato, chopped

1 tablespoon minced shallot

10-ounce box plain couscous

2 cups low-sodium chicken broth

4 oil-cured black olives, pitted and chopped

1 tablespoon chopped fresh parsley

2 teaspoons dried oregano

2 teaspoons grated lemon rind

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon ground pepper

Four 6-ounce lean, bone-in veal chops, about 1/2-inch thick, trimmed of all visible fat

Spray the broiler rack with nonstick spray; preheat the broiler.

Heat 1 teaspoon of the oil in a medium nonstick saucepan, then add the tomato and shallot. Cook over medium heat until the tomato is softened, about 4 minutes. Add the couscous, broth and olives; bring to a boil. Remove from the heat; let stand, covered, 5 minutes. Fluff lightly with a fork.

Meanwhile, combine the parsley, oregano, lemon rind, garlic, salt, pepper, and the remaining 1 teaspoon oil in a small bowl. Blot the veal chops dry with paper towels. Rub both sides of the veal with the parsley mixture. Broil 5 inches from the heat until done to taste, 3 to 4 minutes on each side for medium-rare. Serve with couscous. Makes 4 servings.

Nutrition information per serving (1 veal chop and 3/4 cup couscous): 408 cal., 7 g total fat (2 g saturated fat), 62 mg chol., 417 mg sodium, 58 g carbo., 4 g dietary fiber, 26 g pro.