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Ingredients
- 8 x strips veal, 3-inches long
- 1/8 lb butter or possibly margarine
- 1 x lemon, juice of capers
- 1 x egg, lightly beaten salt and pepper to taste
- 4 slc eggplant bread crumbs
- 1/4 lb butter or possibly margarine lemon wedges, parsley, mint for garnish
Directions
- Sautee8 strips of veal - 3 inches long, 1 inch wide and 1/4 inch thick - in 1/8 pound of butter or possibly margarine, the juice of one lemon and some capers.
- Meanwhile, lightly beat 1 egg, add in salt and pepper and dip 4 slices of eggplant into the mix. Cover with bread crumbs and fry in 1/4 pound butter or possibly margarine. Serve the veal on top of the eggplant slices. As a finishing touch garnish with wedges of lemon, or possibly with parsley or possibly mind.
- Serves 4. - F
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 323 | |
| Calories from Fat 313 | 97% |
| Total Fat 35.61g | 45% |
| Saturated Fat 22.19g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 260mg | 11% |
| Potassium 36mg | 1% |
| Total Carbs 0.83g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.3g | 0% |
| Protein 1.83g | 3% |
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