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If you are unsure whether this Veal Romano recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | ~ Waverly Root (1903-1982) |
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Meat Recipes
Veal Romano Recipe
Recipe Ingredients:
2 tbsp olive oil
1 1/2 lb lean veal cutlets
1/4 cup flour
fresh ground pepper
2 tbsp low-calorie margarine
1/2 cup dry white wine
1/2 cup roasted red peppers, drained and julienned
8 large black olives, thinly sliced
2 tbsp capers, rinsed and drained
Recipe Instructions:
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 1/4 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 -- 1/2
Calories -- 270 Calories from Fat -- 106 Total Fat -- 12g Saturated Fat -- 3g Cholesterol -- 117mg Sodium -- 189mg Carbohydrate -- 5g Dietary Fiber -- 1g 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.
Posted to RecipeLu List by "abprice@wf.net" <abprice@wf.net> on Mar 27, 1998.
Servings: 6
| "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." | | ~ Charles Pierre Monselet |
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Important Note: This Veal Romano
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Veal Romano recipe is located in our Meat Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Veal Romano Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
