Stuffed Veal Rolls

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Yield: 2 Servings
 * From: Mix 'n Match Meals in Minutes for People with Diabetes

Ingredients

 * ¾ 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
 * ½ cup dry vermouth
 * ½ cup fat-free reduced-sodium chicken broth
 * wooden toothpicks

Directions

 * 1) Spread the veal out on a cutting board or counter-top and flatten with a meat mallet or bottom of a heavy skillet to ¼-inch thick.
 * 2) salt and pepper the veal pieces.
 * 3) Place a layer of arugula over the veal, making sure the surface is covered.
 * 4) Place a layer of basil leaves over the arugula.
 * 5) Roll up meat and fasten with a wooden toothpick.
 * 6) Heat oil in a nonstick skillet just large enough to hold the veal in one layer.
 * 7) Brown veal rolls on all sides, about * 3 minutes.
 * 8) Remove to a dish and cover with foil to keep warm.
 * 9) Add vermouth to the skillet.
 * 10) Let reduce about 2 minutes,scraping up the brown bits as it cooks.
 * 11) Add broth.
 * 12) Let reduce again about 5 minutes.
 * 13) Return val to the sauce to let it warm through for a minute.
 * 14) If rolls are thick,warm for 3-4 minutes.
 * 15) Remove rolls and slice into 2-inch pieces.
 * 16) Place onplates with the sliced side up so that the colorful interior is shows.
 * 17) Spoon sauce over the top.

Nutritional information
Per serving (½ recipe):
 * 256 calories, 7g fat, 134 mg cholesterol, 197 mg sodium,
 * 2g carbs, 1g dietary fiber, 0g sugars, 38g protein
 * diabetic exchanges: 4 lean meat, ½ fat