Meat - Stuffed Veal Rolls
Source of Recipe
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List of Ingredients
Meat - Stuffed Veal Rolls
3/4 pound 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 teaspoon 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.
Yield: 2 servings
Nutritional Information Per Serving (1/2 recipe):
Calories: 256, Fat: 7 g, Cholesterol: 134 mg, Sodium: 197 mg,
Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 38 g
Diabetic Exchanges: 4 Lean Meat, 1/2 Fat
Recipe
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