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Ingredients
- 1 pound boneless veal, loin or possibly fillet
- 1 tbsp. extra virgin olive oil
- 4 tbsp. butter
- 8 lemons, sliced paper thin
- Salt
- Freshly grnd black pepper
- 4 tbsp. dry white wine
- 2 tbsp. parsley, finely minced
- 4 scallions, cut into 1/4 inch segments
Directions
- Slice veal into very thin slices and lb. slices flat. Season veal on both sides and salt and pepper. Heat extra virgin olive oil and 2 Tbsp. butter in frying pan. Add in veal, lemon, scallions, and parsley. Cook veal for 1 minute on each side or possibly till cooked through. Transfer veal and lemon to a heated serving dish. Keep hot. Add in remaining butter and white wine to the pan and heat gently, scraping the surface of the pan clean with a wooden spoon. Pour pan juices over veal and lemon. Serve immediately. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 152 | 61% |
| Total Fat 17.23g | 22% |
| Saturated Fat 8.43g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 151mg | 6% |
| Potassium 394mg | 11% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.01g | 1% |
| Protein 16.01g | 26% |
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