Oct. 6, 2009 at 10:58am
Elegant, easy and delicious.
1/2 teaspoon olive oil
3/4 pound veal scallops,* very thinly sliced
juice of 1 lemon
1/4 cup dry white wine
1/2 lemon, thinly sliced
black pepper
In a nonstick skillet, heat oil. Add veal and saute 5-6 minutes. Turn. Add lemon juice. Cook 2-3 minutes, or to desired doneness. Remove veal to heated plates. Add wine to the skillet and deglaze over high heat, stirring constantly. Pour wine over veal. Top each scallop with a slice of lemon. Sprinkle with black pepper.
* The fat content of veal differs markedly with the cut. We recommend veal scallops cut from the rump roast, which is about 13% fat. By comparison, veal cutlets are about 48% fat and rib roast is about 58% fat.
4 servings
APPROXIMATE NUTRITIONAL INFORMATION PER SERVING
CALORIES - 158
|
CARBOHYDRATES - 2 g
|
TOTAL FAT - 8 g
|
PROTEIN - 16 g
|
CHOLESTEROL - 67 mg
|
SATURATED FAT - 3 g
|
SODIUM - 74 mg
|
|
DIETARY FIBER - 1 g
|
Posted in Recipes by Joe
