Here’s a delicious diabetic recipe for Veal Scallopini! Enjoy, and please let us know how yours turned out! Feel free to comment below and let us know how yours turned out!
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For variety, you may use chicken instead of veal. Chicken takes longer to cook than veal, so I recommend that you use two tablespoons of olive oil instead of the tablespoon of butter, because butter has a tendency to burn off and stick to the pan when cooked for a long time over a high temperature. Olive oil has 240 Calories and 20 grams of saturated fat per two tablespoons; butter has 100 Calories and 7 grams of saturated fat per one tablespoon. Remember to divide the Calories over six servings of meat.
Making both substitutions (using chicken and olive oil) will add about 20 Calories and 1g of Saturated Fat per serving.
Here is the nutritional breakdown of veal vs. chicken (4oz each):
Veal Chicken
190 Calories 188 Calories
7g Fat 4g Fat
3.7g Saturated Fat 2.7g Saturated Fat
93g Cholesterol 96g Cholesterol
You can also add dried or chopped fresh basil, oregano, rosemary, or Italian Seasonings to the flour for a bit of a pop! Because these ingredients are “free,” they do not affect your overall calorie count for this meal.
Enjoy!
–Tova