Veal Scaloppini with Balsamic Glaze - <1g Carbs, 0g Fiber

From: The Complete Idiot's Guide to Terrific Diabetic Meals
Servings: 6
1 Tbsp unsalted butter
1 1/2 lb veal scaloppini from top round, thinly sliced and pounded
1 cup dry white wine
1/4 cup balsamic vinegar

Heat butter in a large, heavy skillet over medium heat. When butter foams, add veal in a single layer, making sure not to crowd the skillet. Cook for about 2 minutes or until veal is lightly golden on both sides. Transfer veal to a plate. Add wine and balsamic vinegar to the skillet. Cook over high heat, stirring quickly to dissolve any browned meat deposits attached to the bottom of the skillet. Cook for 3 to 4 minutes: or until sauce reduces in volume by half. Return veal to the skillet. Reduce the heat to medium and cook for 30 to 40 seconds, stirring to coat the veal with sauce. Arrange equal portions of veal to six serving plates, spoon 1½
tablespoons sauce over each and serve at once.

Servings: 6
Serving Size: 4-ounce veal scaloppini
Nutrition per Serving:
Glycemic Index: (not significant), Glycemic Load: (not significant), 242 Calories, 10g Fat, 125mg Cholesterol, 112mg Sodium, 28g Protein, <1g Carbs, 0g Dietary Fiber