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Add a photoServings: 4
Ingredients
- 4 veal escalopes
- 2 tbsp. flour
- Salt and freshly grnd pepper
- 2 ounce. butter
- 4 tbsp. extra virgin olive oil
- 6 tbsp. dry white wine
- Lemon slices and sprigs of Italian parsley to garnish
Directions
- Put escalopes onto board and pat out till thin with a meat mallet or possibly rolling pin. Trim the escalopes to size then coat in the flour seasoned with salt and pepper. Make sure both sides are proportionately coated. Heat the butter with the oil in a large, heavy based frying pan. Add in the escalopes and fry for 3-4 min on each side till tender. During the cooking press the escalopes constantly with a large spatula to help prevent shrinkage and keep them flat as possible.
- Transfer the escalopes to a warmed serving platter with a spatula, cover and keep hot. Add in the lemon juice and wine to the pan and stir to combine with the cooking juices. Bubble vigorously for 1-2 min. Then add in salt and pepper to taste. Pour over escalopes, garnish with parsley and lemon slices. Serve immediately. Serves 4. Calories: 305.
- NOTE: Venison can be used in place of veal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 221 | 86% |
| Total Fat 25.06g | 31% |
| Saturated Fat 9.15g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 83mg | 3% |
| Potassium 40mg | 1% |
| Total Carbs 4.31g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.39g | 0% |
| Protein 0.62g | 1% |
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