Veal romano

Yield: 6 Servings

Measure Ingredient
2 tablespoons Olive oil
1½ pounds Lean veal cutlets
¼ cup Flour
\N \N Fresh ground pepper
2 tablespoons Low-calorie margarine
½ cup Dry white wine
½ cup Roasted red peppers; drained and julienned
8 larges Black olives; thinly sliced
2 tablespoons Capers; rinsed and drained

Heat the oil in a skillet over high heat. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about ¼ inch thick. Lightly flour the veal, shaking off the excess, and add to the skillet. Saut‚ the veal for 2 to 3 minutes on each side, transfer to a platter and sprinkle with pepper. Continue until all veal is cooked. Melt the margarine in the skillet over high heat. Add the wine and scrape the brown bits from the skillet. Reduce heat to medium and add the peppers, olives and capers, stirring occasionally. Continue cooking until heated through. Spoon the sauce over the veal and serve.

Exchanges: Lean Meat Exchange -- 4 Starch/Bread Exchange -- ½ Calories -- 270 Calories from Fat -- 106 Total Fat -- 12g Saturated Fat -- 3g Cholesterol -- 117mg Sodium -- 189mg Carbohydrate -- 5g Dietary Fiber -- 1 g Sugars -- 1g Protein -- 33g Recipe for Sunday, 3/22/98

This week's recipes are from the cookbook Easy & Elegant Entrees, featuring an array of quick-to-fix, good-for-you main dishes that taste like they took hours to prepare. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association MC Formatted & Busted by Barb at Possum Kingdom on 3/27/98 NOTES : 6 servings/Serving size: 3-4 oz You can buy the roasted peppers for this dish in the condiment aisle of the supermarket (they come in jars) or in a gourmet deli.

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Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 27, 1998

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