|
Post by marlaoh on Apr 14, 2004 6:07:31 GMT -6
Diabetic Veal Scallopini 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 ---
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. 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. 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. 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
|
|