Norwalk Reflector: Diabetes quick fix: Veal Milanese with Spaghettini Pomodoro
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Diabetes quick fix: Veal Milanese with Spaghettini Pomodoro

By Linda Gassenheimer • Nov 27, 2018 at 7:00 AM

Veal Milanese is a classic veal dish with a light, crisp breaded coating that is always a winner. Traditionally this veal dish is served with pasta and tomato sauce.

The terms cutlets and scallops are both used when describing a cut of veal. In both cases they refer to a thin cut that can be cooked quickly.

Helpful Hints:

— Spaghettini is very thin spaghetti. Regular spaghetti can be used.

— Thin cut boneless, skinless chicken breasts can be used instead of veal. They should be about 1/2-inch thick.

Countdown:

— Place water for pasta on to boil.

— Prepare veal ingredients.

— Add pasta to water.

— Make veal dish.

— Complete pasta dish.

Shopping List: 3/4 pound veal cutlets, about 1/2-inch thick, 1 small piece Parmesan cheese, 1 container plain breadcrumbs, 1 bottle capers, 1 package whole wheat spaghettini, 1 small can low-sodium diced tomatoes*, 1 lemon, 1 bunch basil (optional)

Staples: olive oil, egg, salt, black peppercorns.

* Look for low-sodium diced tomatoes.

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VEAL MILANESE

3/4 pound veal cutlets, about 1/2-inch thick

1/4 cup plain breadcrumbs

2 tablespoons grated Parmesan cheese

Salt and freshly ground black pepper

1 egg white, slightly beaten

2 teaspoons olive oil

1 tablespoon capers

1 lemon cut into wedges

Pound veal flat to about 1/2 inch. Mix breadcrumbs and Parmesan cheese together and add salt and pepper to taste. Dip veal cutlets in egg white and then in a breadcrumb mixture, making sure both sides are coated. Heat in a nonstick skillet over medium-high heat and add the cutlets. Cook 1 1/2 minutes and turn and cook second side 1 1/2 minutes. Divide between 2 dinner plates and squeeze juice from lemon wedges on top. Sprinkle with capers and salt and pepper to taste.

Makes 2 servings

Per serving: 305 calories, 87 calories from fat, 9.7 g total fat, 2.6 g saturated fat, 4.8 g monounsaturated fat, 136 mg cholesterol, 438 mg sodium, 10.4 g carbohydrate, 0.8 g dietary fiber, 1 g sugars, 41.8 g protein

Exchanges: 1 starch, 5 lean meat, 1 fat

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SPAGHETTINI POMODORO

1/4 pound whole wheat spaghettini

1 cup canned, drained, low-sodium diced tomatoes*

1/4 cup fresh basil leaves, torn into small pieces (optional)

Salt and freshly ground black pepper

Bring a large saucepan filled with water to a boil over high heat. Add the pasta and cook 9-10 minutes or according to package instructions. Drain and toss with diced tomatoes and fresh basil (optional). Add salt and pepper to taste.

Makes 2 servings.

Per serving: 219 calories, 9 calories from fat, 1 g total fat, 0.2 g saturated fat, 0.1 g monounsaturated fat, 0 mg cholesterol, 17 mg sodium, 47.7 g carbohydrate, 6 g dietary fiber, 5 g sugars, 9.4 g protein

Exchanges: 2 21/2 starch, 1 vegetable

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(From “Fast and Flavorful: Great Diabetes Meals from Market to Table” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at www.shopdiabetes.org)

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©2018 Tribune Content Agency, LLC

Distributed by Tribune Content Agency, LLC.

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