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bunyan's diabetic italian veal scallopini

chefbunyan avatar
Recipe by
Paul Bushay
@chefbunyan
Mesa, AZ

I found this old recipe in a box out in my storage shed last week, I took it to my dietician and he said it's diabetic safe as is, he did this nutritional breakdown for me! I like this recipe, and tonight is the first time in years that I've made it! 183 CALORIES / SERVING 9% DAILY VALUE 4 SERVINGS Low-Sodium, Low-Sugar Protein 104 g Total fat 45 g Carbohydrate 56 g Glucose (dextrose) 2 g Fructose 2 g Sugars, total 5 g Fiber, total dietary 3 g

yield 4 serving(s)
prep time 20 Min
cook time 5 Min
method Saute

Ingredients For bunyan's diabetic italian veal scallopini

  • 4, 6 oz
    veal cutlets
  • 1 Tbsp
    olive oil, extra virgin
  • 1/4 c
    pinot grigio
  • 2 Tbsp
    butter
  • 2 Tbsp
    balsamic vinegar
  • 1 Tbsp
    finely chopped flat leaf parsley
  • 1/2 c
    a/p flour
  • sea salt & freshly ground black pepper to taste

How To Make bunyan's diabetic italian veal scallopini

  • 1
    Season flour with salt & pepper
  • 2
    Dredge veal in flour to lightly coat.
  • 3
    Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat.
  • 4
    Add the breaded veal cutlets & saute for 30 to 45 seconds.
  • 5
    Flip & saute for another 30 seconds or just until golden.
  • 6
    Take them out of the skillet & put them on a plate, season to taste.
  • 7
    Add remaining 1 tbsp of butter & wine to pan;
  • 8
    reduce to a glaze.
  • 9
    Take the skillet off of the heat
  • 10
    Add the balsamic vinegar & whisk to combine
  • 11
    Drizzle the sauce over the veal
  • 12
    Garnish with the parsley & serve
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