Veal Scallopini: Managing Diabetes

Veal Scallopini

Number of Servings: 4
Serving Size: 1 cutlet with 1/2 cup sauce
Ingredients
Name Measure Weight
veal cutlets(4-oz.) 4 ea ---
all-purpose flour 1/2 cup ---
salt 1 tsp ---
black pepper 1 tsp ---
olive oil 2 Tbsp ---
white wine 1 cup ---
chopped plum tomatoes 1 1/2 cups ---
capers 1 Tbsp ---
chopped fresh parsley 1 Tbsp ---
Preparation Instructions
1 If the veal cutlets are not already pounded thin, use a mallet or meat tenderizer to do it yourself. Place the flour, salt, and pepper in a separate, shallow bowl, then dredge the veal cutlets until they are thoroughly coated.
2 Heat the olive oil in a pan over medium heat. Add the veal. When one side is browned, turn the veal over and brown the remaining side. Once both sides are browned, remove the veal from the pan and pat dry with paper towels to remove some of the excess fat.
3 Add white wine to the pan and bring it to a simmer. Allow the liquid to reduce by half. Add the chopped tomatoes and return the liquid to a simmer. Add the capers and simmer for 5 minutes. Add the veal and cook just until it is reheated. Serve immediately and garnish with the chopped parsley.


Exchanges Per Serving


4-1/2 Very Lean Meat
2 Fat
1 Vegetable

Nutrition Information


Amount per serving
Calories 284
Calories From Fat 99
Total Fat 11 g
Saturated Fat 2 g
Cholestrol 95 mg
Sodium 865 mg
Total Carbohydrate 7 g
Dietary Fiber 1 g
Sugars 2 g
Protein 31 g

This recipe is from Cooking with the Diabetic Chef , published by the American Diabetes Association, the first cookbook ever written for people with diabetes by a chef with diabetes! Chris Smith is living proof you can eat the foods you love and live healthy with diabetes.