4 (4 oz.) veal cutlets
1/2 lb. fresh mushrooms, divided
2 tsp. salt-free herb & spice blend
1/4 tsp. white pepper
2 tbsp. chopped fresh parsley
1 sm. onion, chopped
1 tbsp. reduced sodium soy sauce
1/2 tsp. beef-flavored bouillon granules
1/2 c. water
1/4 c. low-fat sour cream
Chopped fresh parsley, optional

Trim excess fat from cutlets. Place cutlets between 2 sheets of heavy-duty plastic wrap and flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Set aside 8 mushrooms for garnish; chop remaining mushrooms. Combine chopped mushrooms and next 4 ingredients. Place 1/4 cup mushroom mixture on each cutleg. Roll up each cutlet jelly-roll fashion. Place seam side down in a 12 x 8 x 2 inch baking pan.

Arrange 8 reserved mushrooms around rolls. Brush rolls with soy sauce. Combine bouillon granules and water; stir until dissolved. Pour bouillon around rolls. Cover and bake at 325 degrees for 25 minutes.

Remove rolls and mushrooms from pan; arrange on serving platter. Strain drippings into a large skillet. Bring to a boil and cook until drippings are reduced to about 1/4 cup. Remove from heat and add sour cream, stirring until smooth. Spoon over rolls. Garnish with additional parsley, if desired. Yield: 4 servings (about 254 calories per roll).

Protein 24.9; Fat 13.5; Carbohydrate 7.1; Cholesterol 92; Iron 3.7; Sodium 283; Calcium 37.