Prep & Cooking Time: 45 min.
Yield: 4 servings
Serving Size: 3.000 ounces
1/8 tsp black pepper
1/4 tsp dried sage
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup sliced onions
1 large green pepper, cut into strips
1 large red pepper, cut into strips
1/4 cup dry white wine
4 veal cutlets (1 pound) about 1/4 inch thick
Directions:
Wrap veal cutlets in plastic wrap. On a cutting board pound the meat until 1/8-inch (.32 cm) thick. Remove wrap and cut veal into half-inch (1.3 cm) thick strips. Heat oil in a non-stick pan over medium-high heat . Add veal and brown on all sides, remove from pan. Reduce heat to medium. Add peppers, onions and garlic to pan and cook stirring occasionally until tender. Add veal back into pan with remaining ingredients. Cook, stirring occasionally for 20 minutes over medium heat until tender. If needed, add one or two tablespoons (15 to 30 ml) of water while cooking.
Nutrition Facts
Per 3.000 ounces
Total Calories:
242
Carbohydrates:
16.44 g
Total Fat:
9.56 g
Protein:
20.90 g
Sat Fat:
2.74 g
Fiber:
2.19 g
Cholesterol:
69 mg
Sodium:
49 mg
Diabetic exchange:
Meat: 3.000
Fat: 1.000
Vegetable: 2.000
