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Add a photoServings: 4
Ingredients
- 12 veal scallops or possibly chicken
- Salt and pepper
- Flour to dredge
- 1/4 c. extra virgin olive oil
- 2 tbsp. beef stock, heated
- Juice of 1 lemon - 1 cube
- 3 ounce. butter
- 2 tbsp. parsley, finely minced
Directions
- Gently lb. the scallops till thin and flat, but not broken. Sprinkle them with salt and pepper. Dredge lightly in flour. Heat extra virgin olive oil in a wide pan. Add in the veal. Turn up the heat and fry the veal quickly. Drain off grease and add in the stock, lemon juice, butter, and parsley. Stir well and heat the sauce thoroughly. Spoon sauce over veal scallops to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 4 servings | |
| Calories 273 | |
| Calories from Fat 271 | 99% |
| Total Fat 30.78g | 38% |
| Saturated Fat 12.8g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 148mg | 6% |
| Potassium 21mg | 1% |
| Total Carbs 0.26g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.06g | 0% |
| Protein 0.33g | 1% |
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