Tomato-Basil Veal from Healthy Diabetic Recipes

Tomato-Basil Veal Recipe

Recipe Ingredients:

1/4 cup whole-wheat flour
1/4 tsp salt
1/4 tsp freshly-ground black pepper
4 tbsp butter - (1/2 stick)
4 veal cutlets - (1 lb total)
1/4 cup sun-dried tomatoes, reconstituted,
slivered
3 tbsp chopped fresh basil, divided

Recipe Instructions:

In a shallow dish, combine the whole-wheat flour, salt, and pepper; mix well. Place the veal in the flour mixture and turn to coat completely.

Melt the butter in a large skillet over medium-high heat. Add the veal, sun-dried tomatoes, and 2 tablespoons of the basil. Saute the veal for 2 to 3 minutes per side, or until browned and cooked through.

Sprinkle with the remaining basil and serve.

This recipe yields 4 servings. Serving size: 1 cutlet.

Exchanges Per Serving: 3 Medium-Fat Meat, 1/2 Starch.

Nutrition Facts: Calories 271; Calories from Fat 134; Total Fat 15g; Saturated Fat 8g; Cholesterol 120mg; Sodium 308mg; Carbohydrate 7g; Dietary Fiber 1g; Sugars 1g; Protein 26g.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2001"

Servings: 4

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

:: TOP ::