Stuffed Veal Rolls - 2g Carbs, 1g Fiber, 0g Sugar
Yield: 2 servings
From: Mix ‘n Match Meals in Minutes for People with Diabetes
3/4 lb thinly cut veal cutlets, fat trimmed
Salt and freshly ground black pepper to taste
1 bunch arugula (1 cup), washed and patted dry
1 bunch basil (1 cup), washed and patted dry
1 tsp olive oil
1/2 cup dry vermouth
1/2 cup fat-free reduced-sodium chicken broth
Wooden toothpicks
Spread the veal out on a cutting board or countertop and
flatten with a meat mallet or bottom of a heavy skillet
to 1/4-inch thick. Salt and pepper the veal pieces.
Place a layer of arugula over the veal, making sure the
surface is covered. Place a layer of basil leaves over the
arugula. Roll up meat and fasten with a wooden toothpick.
Heat oil in a nonstick skillet just large enough to hold
the veal in one layer. Brown veal rolls on all sides, about
3 minutes. Remove to a dish and cover with foil to keep warm.
Add vermouth to the skillet. Let reduce about 2 minutes,
scraping up the brown bits as it cooks. Add broth. Let
reduce again about 5 minutes. Return val to the sauce to
let it warm through for a minute. If rolls are thick,
warm for 3-4 minutes.
Remove rolls and slice into 2-inch pieces. Place on
plates with the sliced side up so that the colorful
interior is shows. Spoon sauce over the top.
Nutrition per Serving (1/2 recipe):
256 Calories, 7g Fat, 134mg Cholesterol, 197mg Sodium,
2g Carbs, 1g Dietary Fiber, 0g Sugars, 38g Protein
Diabetic Exchanges: 4 Lean Meat, 1/2 Fat