Veal Scaloppini with Minted Peas and Parsnip Mash by Dr Sue Shepherd

Dietary Guidelines: , , , ,

Print Friendly, PDF & Email

Serves

4

Impress your guests with this delicious gluten free and diabetic friendly scallopini recipe!

Ingredients

  • 4 x 140 g veal steaks
  • 4 slices (150 g) lean leg ham
  • 1cup (35 g) baby spinach leaves, trimmed and washed
  • 4 slices (80 g) light tasty cheese
  • 1 teaspoon olive oil

Pea Mash

  • 200g Nicola or new potatoes, peeled and diced
  • 2½ cups (380 g) frozen peas
  • 20g light margarine
  • 2 tablespoons skim milk
  • ½ cup mint leaves
  • pepper, to taste

Parsnip Mash

  • 200g Nicola or new potatoes, peeled and diced
  • 400g parsnip, peeled and diced
  • 20g light margarine
  • 3 tablespoons skim milk
  • pepper, to taste

Method

  1. Place the veal pieces on a clean bench and flatten with a rolling pin to 5 mm in thickness. Top each piece with a slice of ham, three spinach leaves and a slice of cheese. Fold over to enclose the filling and secure with a toothpick. Place in fridge, covered, until ready to cook.
  2. To make the pea mash, almost fill a medium saucepan with water and bring to the boil. Add the potato and peas and cook until tender.  Drain and place in a food processor with the margarine, skim milk, mint leaves and pepper. Process until the mixture is fairly smooth, with some texture remaining. Keep warm while cooking the veal pieces.
  3. To make the parsnip mash, almost fill a medium saucepan with water and bring to the boil. Add the potato and parsnip and cook until tender. Drain and place in a food processor with the margarine, milk and pepper. Process until the mixture is very smooth, then keep warm.
  4. Heat the oil in a large non-stick frying pan over medium to high heat.  Add 2 veal pieces and cook for 2–3 minutes each side or until lightly browned. Transfer to a baking dish and cover with foil. Repeat for the remaining veal. Serve with the pea mash and the parsnip mash.

RECIPE NOTES

Tip: For extra carbohydrate load serve with any other high carbohydrate vegetables or accompaniments.

 

Nutritional Analysis

Per serve: energy 2060 kJ (492 Cal), protein 53.4 g, fat 14.3 g, saturated fat 4.7 g, carbohydrate 32.1 g, sugars 9.9 g, fibre 9.6 g, sodium 907 mg, GI medium

WGF DiabetesRecipe taken from Wheat and Gluten Free Diabetes by Dr Sue Shepherd.

Click here to find out how to purchase this book

Click here to read Sue’s blog

Click here to read Sue’s article on Coeliac Disease, Diabetes and the Gluten-Free Diet

 

 

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.