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Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream)














Trans-fat Free, Low Carb, Low Sodium


3 tablespoons butter, unsalted
3 tablespoons vegetable oil
¼ cup onions
finely chopped
4 large veal cutlets
3/8 inch pounded to 1/4 inch thickness
1 x salt and black pepper
to taste
1 cup sour cream
½ cup goat (chevre) cheese
Norwegian preferably


Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy skillet over moderate heat.

When the foam subsides, add the onions and cook for 3 to 5 minutes or until transparent.

Remove to a small bowl and set aside.

Add the remaining butter and oil to the skillet and when the foam subsides, add the veal scallops.

Fry them over moderate heat until they are light golden brown, 4 to 5 minutes on each side.

Remove to a heated platter and keep warm in a 220 F oven while you make the sauce.

Pour off all but a thin film of fat from the skillet and add the cooked onions.

Cook over high heat stirring constantly for 2 to 5 minutes.

Lower heat and stir in sour cream and cheese a little at a time.

Continue stirring until the cheese has melted and the sauce is smooth; do NOT allow it to come to a boil.

Taste for seasoning and return veal to the skillet.

Baste the meat with sauce and let simmer uncovered for 1 or 2 minutes.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 88g (3.1 oz)
Amount per Serving
Calories 29794% of calories from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 45mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 13% Vitamin C 2%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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