1 1/2 lb. veal, sliced thin
1 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, minced
1 chorizo sausage (2 oz.), thinly sliced
6 tbsp. dry sherry
6 tbsp. chicken broth
2 tbsp. tomato sauce
1/2 tsp. thyme
1 bay leaf
Fresh ground pepper

Heat oil in a large, shallow casserole. Brown veal over high heat and remove to a warm platter. Reduce heat and saute the onion and garlic for 5 minutes. Add the chorizo and cook 2 more minutes. Stir in sherry, chicken broth, tomato sauce, thyme, bay leaf and pepper. Return veal; spoon some sauce over them. Cover and cook slowly for 15 minutes. Serves 6.

Per Serving: Cal 346; Pro 33.5 gm; CHO 2.3 gm; Fat 25.3 gm; Chol 0 mg; Sodium 195 mg.

Diabetic Exchanges: Meat - 4 1/2; vegetable - 1/2; fat - 1/2.