Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ lb thinly cut veal cutlets, fat trimmed
- salt and freshly ground black pepper to taste
- 1 bunch arugula (1 cup), washed and patted dry
- 1 bunch basil (1 cup), washed and patted dry
- 1 tsp olive oil
- ½ cup dry vermouth
- ½ cup fat-free reduced-sodium chicken broth
- wooden toothpicks
Directions
Spread the veal out on a cutting board or counter-top and flatten with a meat mallet or bottom of a heavy skillet to ¼-inch thick.
salt and pepper the veal pieces.
Place a layer of arugula over the veal, making sure the surface is covered.
Place a layer of basil leaves over the arugula.
Roll up meat and fasten with a wooden toothpick.
Heat oil in a nonstick skillet just large enough to hold the veal in one layer.
Brown veal rolls on all sides, about * 3 minutes.
Remove to a dish and cover with foil to keep warm.
Add vermouth to the skillet.
Let reduce about 2 minutes,scraping up the brown bits as it cooks.
Add broth.
Let reduce again about 5 minutes.
Return val to the sauce to let it warm through for a minute.
If rolls are thick,warm for 3-4 minutes.
Remove rolls and slice into 2-inch pieces.
Place onplates with the sliced side up so that the colorful interior is shows.
Spoon sauce over the top.