Stuffed Veal Rolls

Stuffed Veal Rolls - 2g Carbs, 1g Fiber, 0g sugar

Yield: 2 Servings

From: Mix 'n Match Meals in Minutes For People With Diabetes


 * 3/4 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
 * 1/2 Cup dry vermouth
 * 1/2 Cup Fat-Free Reduced-Sodium chicken broth

Wooden Toothpicks

Spread The Veal Out on a Cutting Board or Countertop AndFlatten With a Meat Mallet or Bottom of a Heavy SkilletTo 1/4-Inch Thick. salt And pepper The Veal Pieces.

Place a Layer of arugula Over The Veal, Making Sure TheSurface is Covered. Place a Layer of basil Leaves Over TheArugula. Roll up Meat And Fasten With a Wooden Toothpick.

Heat oil in a Nonstick Skillet Just Large Enough to HoldThe Veal in One Layer. Brown Veal Rolls on All Sides, About
 * 3 Minutes. Remove to a Dish And Cover With Foil to Keep Warm.

Add vermouth to The Skillet. Let Reduce About 2 Minutes,Scraping up The Brown Bits as it Cooks. Add Broth. LetReduce Again About 5 Minutes. Return Val to The Sauce ToLet it Warm Through For a Minute. if Rolls Are Thick,Warm For 3-4 Minutes.

Remove Rolls And Slice Into 2-Inch Pieces. Place OnPlates With The Sliced Side up so That The ColorfulInterior is Shows. Spoon Sauce Over The Top.

Nutrition Per Serving (1/2 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, 1/2 Fat

contributed by

 * ]_Friends/ Healthy Recipes For diabetic Friends Y-Group]