Makes 2 servings. Although veal cutlets may seem expensive, they have almost no waste in terms of bone or fat.

1 tbsp. plus 1 tsp. butter, divided
1 c. thinly sliced onions
1 tsp. minced fresh garlic
1 c. thinly sliced mushrooms
Dash each salt and pepper
3 oz. peeled cooked potato, diced
2 tbsp. chopped fresh parsley, divided
2 tsp. grated Parmesan or Romano cheese
2 veal cutlets (5 oz. each), pounded to 1/4 inch thickness
1/2 c. dry white wine
1/4 c. prepared instant chicken broth (prepared according to packet directions)

In 9 inch nonstick skillet heat 2 teaspoons butter over medium heat until bubbly and hot; add onions and garlic and saute for 2 minutes (be careful not to burn). Add mushrooms, salt and pepper and continue cooking until most of liquid has evaporated, about 5 minutes.

Transfer vegetable mixture to bowl; add diced potato, 1 tablespoon parsley, and the cheese and stir to combine. Mound half of potato mixture onto each cutlet and roll cutlet to enclose filling, folding in edges; secure each roll with a round toothpick.

In same skillet heat remaining 2 teaspoons butter over medium heat until bubbly and hot; add veal rolls and cook, turning occasionally, until browned on all sides. Remove veal to a warm serving platter, reserving any pan juices; remove and discard toothpicks and keep veal warm.

Add wine and broth to same skillet; cook over high heat, stirring occasionally and scraping particles from sides and bottom of pan, until sauce is slightly thickened. Pour over veal rolls, sprinkle with remaining tablespoon parsley, and serve immediately.

Each serving provides: 4 Protein Exchanges; 1/2 Bread Exchange; 2 Vegetable Exchanges; 2 Fat Exchanges; 70 calories Optional Exchange.

Per serving: 445 calories, 35 g protein, 21 g fat, 19 g carbohydrate, 417 mg sodium, 116 mg cholesterol.