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Ingredients
- 4 veal scallops, pounded paper thin
- Flour
- Salt & pepper
- 6 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 3 tbsp. lemon juice
- 2 tbsp. minced parsley
- 1 (8 ounce.) pkg. green noodles
Directions
- Dust veal with flour, salt and pepper. Heat 4 Tbsp. butter, plus 2 Tbsp. extra virgin olive oil in large skillet over medium heat till bubbly, quickly brown veal about 2 min on each side; remove to hot platter and cover loosely with skillet top. Prepare noodles according to package directions. Add in lemon and parsley to skillet, remove from heat, swirl in remaining butter. Arrange veal on noodles, pour butter sauce over all, garnish with lemon slices, additional minced parsley. Serve with tomato salad, tossed with extra virgin olive oil, vinegar and basil; crunchy breadsticks, chilled white wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 143 | 51% |
| Total Fat 16.24g | 20% |
| Saturated Fat 7.97g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 151mg | 6% |
| Potassium 31mg | 1% |
| Total Carbs 32.21g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.2g | 0% |
| Protein 1.49g | 2% |
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