Veal Medley

• 12 ounces veal cutlets, pounded and cut into 1-inch strips (I used veal cube steak)
• 1/8 tsp. white pepper
• dash salt
• 1 T. plus 2 tsp. margarine, divided
• 2 cups sliced mushrooms (I used 1 cup)
• 1 T. enriched flour
• 3/4 cup chicken broth (I used turkey)
• 2 tsp. grated Parmesan cheese (I didn't realize we were out until it was too late, so I used mozzarella)
• 1/8 tsp. ground thyme (I've never been wild about the flavor of thyme)
• 1 cup sliced drained canned hearts of palm, 1-inch pieces (carrots worked just fine)
• 1 cup hot cooked enriched spinach noodles (I used Wacky Mac, which is a mix of spinach, beet, carrot, and white noodles)

Season veal with white pepper and salt. Melt 1 tsp. margarine in a small nonstick skillet; add veal and sauté for 3 minutes or until tender, stirring often. Remove veal and set aside. Add 1 tsp. margarine to skillet and melt; add mushrooms and sauté until tender. Set aside. Melt 1 T. margarine in saucepan; stir in flour. Stirring constantly with a wire whisk, gradually add broth; cook, stirring often, nuntil thickened. Stir in cheese and tyme. Stir in veal, mushrooms, and hearts of palm and cook 5 minutes. Add cooked noodles and toss.

I did steam the carrots in the microwave for 5 minutes first. And rather than mixing it all together, we just topped our noodles with the veal mixture.