Tomato-Basil Veal Recipe - Cooking Index
Tomato-Basil Veal Recipe - Cooking Index
| 1/4 cup | 15g / 0.5oz | Whole-wheat flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 4 tablespoons | 60ml | Butter - (1/2 stick) |
| 4 | Veal cutlets - (1 lb total) | |
| 1/4 cup | 15g / 0.5oz | Sun-dried tomatoes - reconstituted, |
| Slivered | ||
| 3 tablespoons | 45ml | Chopped fresh basil - divided |
In a shallow dish, combine the whole-wheat flour, salt, and pepper; mix well. Place the veal in the flour mixture and turn to coat completely.
Melt the butter in a large skillet over medium-high heat. Add the veal, sun-dried tomatoes, and 2 tablespoons of the basil. Saute the veal for 2 to 3 minutes per side, or until browned and cooked through.
Sprinkle with the remaining basil and serve.
This recipe yields 4 servings. Serving size: 1 cutlet.
Exchanges Per Serving: 3 Medium-Fat Meat, 1/2 Starch.
Nutrition Facts: Calories 271; Calories from Fat 134; Total Fat 15g; Saturated Fat 8g; Cholesterol 120mg; Sodium 308mg; Carbohydrate 7g; Dietary Fiber 1g; Sugars 1g; Protein 26g.
Source:
American Diabetes Association at http://www.diabetes.org
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