Bunyan's Diabetic Italian Veal Scallopini Recipe

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Bunyan's Diabetic Italian Veal Scallopini

Paul Bushay

By
@chefbunyan

I found this old recipe in a box out in my storage shed last week, I took it to my dietician and he said it's diabetic safe as is, he did this nutritional breakdown for me! I like this recipe, and tonight is the first time in years that I've made it!

183
CALORIES / SERVING
9%
DAILY VALUE

4
SERVINGS


Low-Sodium, Low-Sugar

Protein 104 g
Total fat 45 g
Carbohydrate 56 g
Glucose (dextrose) 2 g
Fructose 2 g
Sugars, total 5 g
Fiber, total dietary 3 g


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Serves:

4

Prep:

20 Min

Cook:

5 Min

Method:

Saute

Ingredients

4, 6 oz
veal cutlets
1 Tbsp
olive oil, extra virgin
1/4 c
pinot grigio
2 Tbsp
butter
2 Tbsp
balsamic vinegar
1 Tbsp
finely chopped flat leaf parsley
1/2 c
a/p flour
sea salt & freshly ground black pepper to taste

Directions Step-By-Step

1
Season flour with salt & pepper
2
Dredge veal in flour to lightly coat.
3
Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
4
Add the breaded veal cutlets & saute for 30 to 45 seconds.
5
Flip & saute for another 30 seconds or just until golden.
6
Take them out of the skillet & put them on a plate, season to taste.
7
Add remaining 1 tbsp of butter & wine to pan;
8
reduce to a glaze.
9
Take the skillet off of the heat
10
Add the balsamic vinegar & whisk to combine
11
Drizzle the sauce over the veal
12
Garnish with the parsley & serve

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: Italian
Dietary Needs: Diabetic, Low Sodium
Other Tag: Quick & Easy