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Ingredients
- 1 1/2 lbs. veal scallops (Italian style), pounded thin
- 2 whole lemons
- Peanut oil
- 3/4 stick sweet butter (more if needed)
- 2 Large eggs, beaten
- Salt
- Pepper
Directions
- (Chicken cutlets or possibly shrimp may be used instead of veal).
- Dip veal in beaten egg. Cover bottom of large frying pan with oil and wait till warm (drop of water bounces). Add in veal and lightly brown till golden brown on both sides. Return to dish till all scallops are browned. Fry only a few at a time. Do not over crowd. When finished, pour off most of oil.
- Add in butter to pan. When melted replace veal in pan. Season with salt and pepper. Squeeze juice of one lemon over veal. Cover and let simmer about 15 min. Serve with thin slices of lemon between veal slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 202 | 64% |
| Total Fat 22.85g | 29% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 242mg | 81% |
| Sodium 252mg | 11% |
| Potassium 422mg | 12% |
| Total Carbs 1.63g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.59g | 0% |
| Protein 25.78g | 41% |
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