Light dish features new potatoes, greens with sauteed veal

Fresh herbs, sauteed veal and tiny new creamer potatoes makes a light dinner. Romaine and radicchio cooked with garlic until they just start to wilt lend flavor, color and crunch to the dish.

Veal scallops take only a few minutes to cook. The secret to keeping them juicy is to brown them in a hot skillet for one minute on each side. Then remove them to a plate and cover with foil or an inverted plate to keep them warm. Boneless, skinless chicken breasts can be substituted. They will need to cook longer as pieces are thicker.

Creamer potatoes are tiny new potatoes that are 3/4 inch in diameter. Red or yellow potatoes can be used. Cut them into 3/4-inch pieces. I use fresh parsley with these potatoes.

GARLIC GREENS WITH SAUTÉED VEAL

2 teaspoons olive oil

3/4 pound veal scallops

Salt and freshly ground black pepper

4 garlic cloves, crushed

5 cups romaine and radicchio leaves

Heat oil in a nonstick skillet over high-heat. Brown veal one-minute on each side. Salt and pepper cooked sides and remove to a plate. Cover with an inverted plate to keep warm. Add garlic and greens to the skillet. Toss 2 minutes or until the greens just start to wilt. Add salt and pepper to taste. Serve greens over the veal scallops.

PARSLEY NEW POTATOES

3/4 pound new or creamer potatoes

2 teaspoons olive oil

1/4 cup chopped fresh parsley

Salt and freshly ground black pepper

Wash potatoes, do not peel. Place in a microwave-safe bowl and microwave on high 5 minutes. Check to see if they are cooked through. Remove and add olive oil, parsley and salt and pepper to taste. Toss well and serve.

Tribune News Service