• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Veal Romano

  • Recipe Submitted by on

Category: Diabetic

 Ingredients List

  • 2 tb Olive oil
  • 1 1/2 lb Lean veal cutlets
  • 1/4 c Flour
  • Fresh ground pepper
  • 2 tb Low-calorie margarine
  • 1/2 c Dry white wine
  • 1/2 c Roasted red peppers; drained
  • -and julienned
  • 8 lg Black olives; thinly sliced
  • 2 tb Capers; rinsed and drained


Heat the oil in a skillet over high heat. Place the cutlets between two
pieces of waxed paper and pound with a meat mallet until they are about 1/4
inch thick. Lightly flour the veal, shaking off the excess, and add to the
skillet. Saut”š the veal for 2 to 3 minutes on each side, transfer to a
platter and sprinkle with pepper. Continue until all veal is cooked. Melt
the margarine in the skillet over high heat. Add the wine and scrape the
brown bits from the skillet. Reduce heat to medium and add the peppers,
olives and capers, stirring occasionally. Continue cooking until heated
through. Spoon the sauce over the veal and serve.

Exchanges: Lean Meat Exchange 4 Starch/Bread Exchange 1/2

Calories 270 Calories from Fat 106 Total Fat 12g Saturated Fat
3g Cholesterol 117mg Sodium 189mg Carbohydrate 5g Dietary Fiber
1 g Sugars 1g Protein 33g

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