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Veal w/Pineapple Lime Sauce & Pecans -- e-w

Source of Recipe

"The Best Diabetes Cookbook" by Katherine E. Younker
Veal w/Pineapple Lime Sauce & Pecans
Serves: 4

- 1 pound veal scallopini
- 2 teaspoons oil
- 3 tablespoons flour

Sauce Ingredients:
- 1/4 cup chopped green onions (about 2 medium)
- 2 tablespoons chopped pecans
- 1/4 cup pineapple juice concentrate
- 1/4 cup water
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon grated lime zest

Between sheets of waxed paper pound veal to 1/4-inch (5-mm) thickness. In large nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dredge veal in flour and cook for 2-1/2 minutes per side or until just done at center. Place on a serving dish and cover.

Add green onions and pecans to skillet. Cook for 2 minutes. Add pineapple juice concentrate, water, honey, lime juice and lime zest. Bring to a boil for 1 minute, or until slightly syrupy and thickened. Serve sauce over veal.

One serving equals: Calories: 210, Carbohydrate: 19 g, Fiber: 1 g, Protein: 18 g, Fat: 7 g, Sodium: 68 mg, Cholesterol: 67 mg ++++ Diabetic Exchanges: 1 Vegetable, 1/2 Fruit, 1/2 Other Carbohydrate, 2 Lean Meat
+++WWP:5