In a shallow dish, combine the whole-wheat flour, salt, and pepper; mix well. Place the veal in the flour mixture and turn to coat completely.

Melt the butter in a large skillet over medium-high heat. Add the veal, sun-dried tomatoes, and 2 tablespoons of the basil. Saute the veal for 2 to 3 minutes per side, or until browned and cooked through.

Sprinkle with the remaining basil and serve.

This recipe yields 4 servings. Serving size: 1 cutlet.

Exchanges Per Serving: 3 Medium-Fat Meat, 1/2 Starch.

Nutrition Facts: Calories 271; Calories from Fat 134; Total Fat 15g; Saturated Fat 8g; Cholesterol 120mg; Sodium 308mg; Carbohydrate 7g; Dietary Fiber 1g; Sugars 1g; Protein 26g.