Tomatoes and garlic grace a cutlet

http://www.JewishWorldReview.com | My usual goal in this column is to create a meal you can make in 20 minutes, but today's dinner requires just half that time. Thin veal cutlets topped with a garlicky tomato sauce take only 6 minutes to cook. Low-sodium canned diced tomatoes and minced garlic in a jar cut the preparation time to just a few minutes, too.

The colorful side dish of corn and broccoli takes even less time than the veal if made in the microwave oven. Boneless, skinless chicken breast can be used instead of veal. Thin chicken cutlets are available in the market, or pound breasts with a meat mallet or the bottom of a heavy skillet until about 1/4-inch thick.

This meal contains 496 calories per serving with 28 percent of calories from fat.

Wine suggestion: Veal is so mild you can match the wine to the tomato sauce; chianti would be nice.

COUNTDOWN

Place water for corn and broccoli on to boil if using stove-top method.
Prepare ingredients.
Make veal dish.
Make corn and broccoli.

SHOPPING LIST

To buy: 3/4 pound veal cutlets, 1 jar minced garlic, 2 small cans low-sodium diced tomatoes. 1 package broccoli florets, 1 package frozen corn kernels.
Staples: Olive oil, salt, black peppercorns.

VEAL SCALLOPINI

Makes 2 servings

3/4 pound veal cutlets
1 teaspoon olive oil
4 teaspoons minced garlic
2 cups canned, low-sodium diced tomatoes
Salt and freshly ground pepper

Heat oil in a large nonstick skillet over medium-high heat. Brown veal 2 minutes; turn and brown second side 1 minute. Salt and pepper the cooked sides. Remove to a plate. Add garlic and tomatoes to the skillet and cook 3 minutes. Spoon tomatoes over veal and serve. Makes 2 servings.

Per serving: 280 calories (25 percent from fat), 7.8 g fat (2.4 g saturated, 3.6 g monounsaturated), 132 mg cholesterol, 38.7 g protein, 14.5 g carbohydrates, 2.8 g fiber, 132 mg sodium.

CORN AND BROCCOLI TOSS

2 cups frozen corn kernels
2 cups broccoli florets
1 tablespoon olive oil
Salt and freshly ground pepper

Microwave method: Place corn and broccoli in a microwave-safe bowl, cover and microwave on high 3 minutes.

Stove-top method: Fill a medium-size saucepan with water and bring to a boil. Add the broccoli and corn and bring back to a boil. Boil 5 minutes. Drain.

Toss corn and broccoli with the olive oil; add salt and pepper to taste. Makes 2 servings.

Per serving: 216 calories (32 percent from fat), 7.8 g fat (1.1 g saturated, 5.2 g monounsaturated), no cholesterol, 7.1 g protein, 36.7 g carbohydrates, 6.5 g fiber, 32 mg sodium.

Linda Gassenheimer's latest book is ''Good-Carb Meals in Minutes." (Click HERE to purchase. Sales help fund JWR.)