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Ingredients
- 8 thin slices veal (scallopini), about 1 1/2 lbs.
- Salt and freshly grnd pepper to taste
- 2 tbsp. flour
- 1/4 c. extra virgin olive oil
- 4 tbsp. butter
- 1/3 c. dry white wine
- 1/2 c. chicken broth
- Juice of 1 lemon
- 2 tbsp. minced parsley
Directions
- Lb. the veal slices with a flat mallet. Sprinkle with salt and pepper and dredge all over in flour.
- Heat the oil in a large, heavy skillet and when it is quite warm, add in as many pcs of veal as the skillet will hold in one layer. Cook over high heat to brown on one side, about 2 min. Turn and brown on the other. As the veal is cooked, transfer it to a warm platter. Pour off the fat from the pan and return the pan to the stove.
- Add in the butter and, when it is melted, return the slices to the pan. Cook them on both sides, turning in the warm butter. Add in any liquid which may have accumulated on the platter. Add in the wine, broth, lemon juice and parsley. Cook, turning the pcs in the skillet so which they cook proportionately, till the sauce has a nice consistency.
- SUGGESTION: Serve with grilled tomatoes with oregano.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 221 | 87% |
| Total Fat 25.1g | 31% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 131mg | 5% |
| Potassium 63mg | 2% |
| Total Carbs 3.89g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.23g | 0% |
| Protein 0.89g | 1% |
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