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 and flatten with a meat mallet or bottom of a heavy skillet to 1/4-inch thick. Salt and pepper the veal pieces.

Place a layer of arugula over the veal, making sure the surface is covered. Place a layer of basil leaves over the arugula. Roll up meat and fasten with a wooden toothpick.

Heat oil in a nonstick skillet just large enough to hold the 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. Let reduce again about 5 minutes. Return val to the sauce to let it warm through for a minute. If rolls are thick, warm for 3-4 minutes.

Remove rolls and slice into 2-inch pieces. Place on plates with the sliced side up so that the colorful interior is shows. Spoon sauce over the top.

Nutrition per Serving (1/2 recipe): 256 Calories, 7g Fat, 134mg Cholesterol, 197mg Sodium, 2g Carbs, 1g Dietary Fiber, 0g Sugars, 38g Protein

Diabetic Exchanges: 4 Lean Meat, 1/2 Fat

Contributed by :

 * Healthy Recipes For Diabetic Friends Y-Group