Veal Scaloppine With Fresh Basil Eggplant And Tomatoes Recipe

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0 votes | 839 views
Servings: 8

Ingredients

Cost per serving $1.30 view details

Directions

  1. In a skillet over high heat, add in 1/2 c. extra virgin olive oil. Lightly toss the onions, garlic, eggplant, tomatoes and basil for a few seconds. Add in salt and pepper to taste. Set aside and let cold.
  2. Lightly lb. the veal scaloppine and put some of the cooled eggplant mix and top with another veal scaloppine. Season the veal and flour on both sides. In a big skillet, add in the rest of the extra virgin olive oil over high heat. Brown the veal on both sides and deglaze with white wine and let cook for 2 min. Serve immediately.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 172g
Recipe makes 8 servings
Calories 282  
Calories from Fat 241 85%
Total Fat 27.26g 34%
Saturated Fat 3.77g 15%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5mg 0%
Potassium 315mg 9%
Total Carbs 7.59g 2%
Dietary Fiber 3.5g 12%
Sugars 3.35g 2%
Protein 1.37g 2%
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