Linda Gassenheimer | Tribune News Service It’s a treat to enjoy ripe mangos and they’re at the height of the season now. This light mango salsa dresses delicate veal scallopini. These are very thin cuts of veal that take only a couple of minutes to sauté.
The mango salsa uses fresh mango cubes. Here is a quick way to make it. Slice off each side of the mango as close to the seed as possible.
Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backwards so that the cubs pop up.
Slice the cubes away from the skin. HELPFUL HINTS: Boneless, skinless chicken breast can be used instead of veal. Thin chicken cutlets are available in the market or pound the chicken breasts with a meat mallet or bottom of a heavy skillet to about 1/4-inch thick.
A quick way to defrost frozen peas is to place them in a colander and run warm water over them. COUNTDOWN: Make mango salsa and set aside. Make brown rice and peas and divide them between two dinner plates.
Saute veal. SHOPPING LIST: To buy: 3/4 pound veal cutlets, 1 ripe mango, 1 small jalapeno pepper, 1 red bell pepper, 1 bottle ground cumin, 1 lime, 1 bunch cilantro, 1 package microwaveable brown rice and 1 bag frozen peas. Staples: olive oil, onion, salt, black peppercorns.
Recips by Linda Gassenheimer 1 cup mango cubes 2 tablespoons chopped onion 1 small jalapeno pepper. Seeded and chopped (1 tablespoon) 1/2 cup diced red bell pepper 1 1/2-teaspoons ground cumi.
