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Veal Pasta
Source: dLife

Vermicelli pasta with peppered veal cutlets and a sherry sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

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
2 Fat , 1 Vegetables , 2 1/2 Meat , 1 1/2 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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4 oz  Pasta, vermicelli, semolina, dry
0 3/4 lb  Veal, breast, whole, raw
0 1/2 tsp  black pepper
2 tsp  olive oil
2 each  large green bell peppers
0 1/4 cup  cooking sherry
  1. Cook the pasta according to the directions on the package.
  2. 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.
  3. Season with 1/4 teaspoon black pepper.
  4. Pour the oil into a nonstick skillet. Heat over medium high heat. Saute the veal for 2 minutes.
  5. Transfer the veal onto a plate using a slotted spoon.
  6. Saute the pepper strips for 5 minutes. Mix in the sherry and cook for an additional minute.
  7. Stir in the tomato, oregano, and the remaining pepper.
  8. 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.
  9. Drain the pasta then top with the veal and sauce.

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