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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

Veal Pasta

Source: dLife

Vermicelli pasta with peppered veal cutlets and a sherry sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	356.9

Total Carbs	27.1 g

Dietary Fiber	2.4 g

Sugars	3.4 g

Total Fat	17.3 g

Saturated Fat	6.2 g

Unsaturated Fat	1.6 g

Potassium	484.9 mg

Protein	21.4 g

Sodium	252.5 mg

Dietary Exchanges 17.3 Fat, 0.7 Vegetables, 2.4 Meat, 1.3 Starch,

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.
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Servings

Ingredients

Directions

Cook the pasta according to the directions on the package.
Set the veal on a sheet of heavy duty plastic wrap and top with another sheet. Flatten to 1/4 inch thick then cut into 2 inch wide strips.
Season with 1/4 teaspoon black pepper.
Pour the oil into a nonstick skillet. Heat over medium high heat. Saute the veal for 2 minutes.
Transfer the veal onto a plate using a slotted spoon.
Saute the pepper strips for 5 minutes. Mix in the sherry and cook for an additional minute.
Stir in the tomato, oregano, and the remaining pepper.
Bring just to a boil then decrease the heat and simmer for 5 minutes. Place the veal back in the pan and cook for 1 minute.
Drain the pasta then top with the veal and sauce.