Tangy sauce tops veal cutlets

Thin veal cutlets are bathed in a sauce of tangy balsamic vinegar, onions and pine nuts for this simple dinner. Boneless, skinless chicken breasts can be substituted for the veal. Using fresh diced or chopped onions from the produce section and minced garlic cuts down on preparation time.

Cooking the linguine and broccoli together in the same pot saves time and washing up. I find that the best way to cook pasta is in a large pot filled with boiling water. The pasta should roll freely in the pot.

Tips: Dried linguine can be used instead of fresh. If using dry linguine, boil the pasta five minutes and add the broccoli for another four minutes. If using chicken, a meat thermometer should read 165 degrees.

BALSAMIC VEAL

2 teaspoons olive oil

1 cup diced/chopped onion

1 teaspoon minced garlic

3⁄4 pound veal cutlets

Salt and freshly ground pepper

1⁄4 cup balsamic vinegar

2 tablespoons pine nuts (1 ounce)

2 tablespoons chopped parsley (optional)

Preparation

Heat oil in a nonstick skillet over medium-high heat. Add onion and garlic and sauté two minutes. Add the veal and sauté one minute. Turn and sauté two minutes. Remove veal to a plate and sprinkle with salt and pepper to taste.

Raise heat to high and add the balsamic vinegar and 1⁄4 cup water. Reduce by half, about two minutes. Add the pine nuts and warm through, about 30 seconds. Remove to two dinner plates and spoon sauce on top. Sprinkle with parsley (optional). Makes two servings.

LINGUINE AND BROCCOLI

1⁄4 pound fresh linguine

1⁄2 pound broccoli florets (about 3 cups)

2 teaspoons olive oil

Salt and freshly ground black pepper

Preparation

Bring a large saucepan filled with water to a boil. Add the linguine and broccoli. Boil three to four minutes. Remove 2 tablespoons of the water to a bowl. Add the olive oil to the bowl. Drain the linguine and broccoli and add to the bowl. Toss well. Add salt and pepper to taste. Makes two servings.

Linda Gassenheimer's latest book is "The Flavors of the Florida Keys." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer. Or send an email: linda@dinnerinminutes.com.