Bunyan's Diabetic Italian Veal Scallopini

Bunyan's Diabetic Italian Veal Scallopini Recipe

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Paul Bushay


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!



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


☆☆☆☆☆ 0 votes

20 Min
5 Min


  • 4, 6 oz
    veal cutlets
  • 1 Tbsp
    olive oil, extra virgin
  • 1/4 c
    pinot grigio
  • 2 Tbsp
  • 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

How to Make Bunyan's Diabetic Italian Veal Scallopini


  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

Printable Recipe Card

About Bunyan's Diabetic Italian Veal Scallopini

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

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