Tomato-Basil Veal
By á-170456
Ingredients
- 1/4 cup whole-wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly-ground black pepper
- 4 tablespoons butter - (1/2 stick)
- 4 veal cutlets - (1 lb total)
- 1/4 cup sun-dried tomatoes reconstituted, slivered
- 3 tablespoons chopped fresh basil divided
Details
Servings 4
Preparation
Step 1
In a shallow dish, combine the whole-wheat flour, salt, and pepper; mix well. Place the veal in the flour mixture and turn to coat completely.
Melt the butter in a large skillet over medium-high heat. Add the veal, sun-dried tomatoes, and 2 tablespoons of the basil. Saute the veal for 2 to 3 minutes per side, or until browned and cooked through.
Sprinkle with the remaining basil and serve.
This recipe yields 4 servings. Serving size: 1 cutlet.
Exchanges Per Serving: 3 Medium-Fat Meat, 1/2 Starch.
Nutrition Facts: Calories 271; Calories from Fat 134; Total Fat 15g; Saturated Fat 8g; Cholesterol 120mg; Sodium 308mg; Carbohydrate 7g; Dietary Fiber 1g; Sugars 1g; Protein 26g.
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