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Stuffed Veal Rolls

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Description Edit

Contributed by Healthy Recipes for Diabetic Friends Y-Group

  • Yield: 2 Servings
  • From: Mix 'n Match Meals in Minutes for People with Diabetes

Ingredients Edit

Directions Edit

  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 Edit

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

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