It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lean and Luscious Veal Parmigiana

Source: dLife

Crispy veal cutlets with tomato sauce, basil, and cheese

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	252.1

Total Carbs	14.1 g

Dietary Fiber	1.0 g

Sugars	4.2 g

Total Fat	7.0 g

Saturated Fat	2.5 g

Unsaturated Fat	0.4 g

Potassium	421.3 mg

Protein	32.3 g

Sodium	585.7 mg

Dietary Exchanges 7.0 Fat, 2.7 Meat, 0.3 Other Carbs, 0.6 Starch, 0.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Preheat oven to 450 degrees F.
Place a veal cutlet between two sheets of waxed paper on a work surface. Using a rolling pin or heavy pan, gently pound the cutlet from the center outward until it is between 1/8 inch and 1/4 inch thick. Repeat with the remaining cutlets.
In a shallow bowl, pour the egg substitute.
Put the bread crumbs in another shallow bowl.
Dip the cutlets in the egg substitute, then in bread crumbs, coating completely.
Coat a large skillet with fat free cooking spray and heat over medium high heat. Add the cutlets (in batches if necessary) and cook until browned, about 2 minutes per side.
Transfer the cutlets to a shallow baking dish. Pour the tomato sauce evenly over the top.
Sprinkle with the basil and cheese.
Bake until the cutlets are no longer pink in the center and the cheese is melted 12 to 15 minutes.