VEAL WITH MARSALA SAUCE Preparation time: 15 minutes (plus marinating time) | Cooking time: 15 minutes 4 x 75g veal steaks 1/4 cup marsala 1 tablespoon lemon juice 1/2 teaspoon olive oil 1 large carrot 1 large zucchini 1 teaspoon cornstarch 3/4 cup water 1 clove garlic, crushed 3 teaspoons plum jam 3 green onions, sliced thinly

Remove all visible fat from veal; pound veal thinly. Combinve veal with marsala and juice in bowl; refrigerate for several hours or overnight.

Drain veal; reserve marinade. Heat oil in medium nonstick saucepan; cook veal until tender. Remove from pan.

Cut carrot and zucchini into 10cm lengths. Cut each piece into thin strips; cut strips into matchstick-size pieces. Boil, steam or microwave until vegetables are tender; keep warm.

Blend cornstarch with reserved marinade in pan; add the water, garlic and jam. Stir over heat until mixture boils and thickens. Serve veal on a bed of potato mash, if desired. Serve with sauce and top with vegetables and onion.

Serves 2.

Per serving: 5.2g fat; 376 calories.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks