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Veal Scallopine

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Submitted by stella

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
¼ 59
CUP ML BUTTER
1 453.6
POUND G VEAL
sliced
¾ 177
1 15
TABLESPOON ML LEMON JUICE
1 5
TEASPOON ML CAPERS *
2 3E+1
TABLESPOONS ML PARSLEY FLAKES
½ 0.5
EACH EACH LEMON
sliced
1 1
X X SALT *
1 1
X X BLACK PEPPER
to taste *

Directions

Heat oil and half the butter in skillet over a medium-high heat.

Coat thinly-sliced veal in flour and brown both sides in the hot skillet.

Transfer to a warm platter and season with salt and pepper.

Remove skillet from heat, add lemon juice, capers, parsley and remaining butter.

Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter Garnish with lemon slices and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 432 60% from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 240mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 48g
Vitamin A 8% Vitamin C 9%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Sugar-Free
 

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