Serves: 6
Total Calories: 85

2 tablespoons olive oil
1 1/2 pounds lean veal cutlets
1/4 cup flour
Fresh ground pepper
2 tablespoons low-calorie margarine
1/2 cup dry white wine
1/2 cup roasted red pepper, drained and julienned
8 large black olives, thinly sliced
2 tablespoons capers, rinsed and drained

1. Heat the oil in a skillet over high heat. Place the cutlets between two pieces of waxed paper and pound with a meat mallet until they are about 1/4 inch thick.

2. Lightly flour the veal, shaking off the excess, and add to the skillet. Sauté the veal for 2 to 3 minutes on each side, transfer to a platter, and sprinkle with pepper. Continue until all veal is cooked.

3. Melt the margarine in the skillet over high heat. Add the wine and scrape the brown bits from the skillet. Reduce heat to medium and add the peppers, olives, and capers, stirring occasionally.

4. Continue cooking until heated through. Spoon the sauce over the veal and serve.

EXCHANGES
1/2 Starch
4 Lean Meat

NUTRITION FACTS
Calories 270
Calories from Fat 106
Total Fat 12 grams
Saturated Fat 3 grams
Cholesterol 117 milligrams
Sodium 189 milligrams
Total Carbohydrate 5 grams
Dietary Fiber 1 gram
Sugars 1 gram
Protein 33 grams

Nutritional Facts:

Serves: 6
Total Calories: 85
Calories from Fat: 53

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