bunyan's diabetic italian veal scallopini
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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prep time
20 Min
cook time
5 Min
method
Saute
yield
4 serving(s)
Ingredients
- 4, 6 ounces veal cutlets
- 1 tablespoon olive oil, extra virgin
- 1/4 cup pinot grigio
- 2 tablespoons butter
- 2 tablespoons balsamic vinegar
- 1 tablespoon finely chopped flat leaf parsley
- 1/2 cup a/p flour
- - sea salt & freshly ground black pepper to taste
How To Make bunyan's diabetic italian veal scallopini
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Step 1Season flour with salt & pepper
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Step 2Dredge veal in flour to lightly coat.
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Step 3Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
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Step 4Add the breaded veal cutlets & saute for 30 to 45 seconds.
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Step 5Flip & saute for another 30 seconds or just until golden.
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Step 6Take them out of the skillet & put them on a plate, season to taste.
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Step 7Add remaining 1 tbsp of butter & wine to pan;
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Step 8reduce to a glaze.
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Step 9Take the skillet off of the heat
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Step 10Add the balsamic vinegar & whisk to combine
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Step 11Drizzle the sauce over the veal
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Step 12Garnish with the parsley & serve
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Main Dishes
Tag:
#Quick & Easy
Ingredient:
Non-Edible or Other
Diet:
Diabetic
Diet:
Low Sodium
Method:
Saute
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