VEAL SCALOPPINI WITH BALSAMIC GLAZE: Daily Diabetic Recipe

VEAL SCALOPPINI WITH BALSAMIC GLAZE

Yield: 6 servings
Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

INGREDIENTS
- 1 tablespoon unsalted butter
- 1-1/2 pound veal scaloppini from top round, thinly sliced and pounded
- 1 cup dry white wine
- 1/4 cup balsamic vinegar

DIRECTIONS
Heat butter in a large, heavy skillet over medium heat.
When butter foams, add veal in a single layer, making sure
not to crowd the skillet. Cook for about 2 minutes, or until
veal is lightly golden on both sides. Transfer veal to a plate.

Add wine and balsamic vinegar to the skillet. Cook over high
heat, stirring quickly to dissolve any browned meat deposits
attached to the bottom of the skillet. Cook for 3 to 4 minutes
or until sauce is reduced in volume by half and return veal to
the skillet. Reduce the heat to medium and cook for 30 to 40
seconds, stirring to coat the veal with sauce.

Arrange equal portions of veal to six serving plates, spoon
1-1/2 tablespoons sauce over each and serve at once.

Nutritional Information Per Serving (4-ounce veal scaloppini):
Glycemic Index: (not significant), Glycemic Load: (not significant),
Calories: 242, Protein: 28 g, Carbohydrate: Less than 1 g,
Dietary Fiber: 0 g, Fat: 10 g, Cholesterol: 125 mg, Sodium: 112 mg
Diabetic Exchanges: 4 Medium-Lean Meat