Try this Veal Picatta with Pine Nuts recipe, or contribute your own.
Suggest a better description1. Cook bacon in heavy large skillet untill crisp. Transfer to paper towel, drain and crumble and set aside.
2. Season veal with Salt and Pepper and dredge in flour, shaking off excess.
3. Add 2 Tablesppons butter to pan drippings in skillet and melt over medium - high heat. Add veal and saute until just cooked through, about 1 minute per side. Place cooked veal on platter and keep warm.
4. Add wine to same skillet and bring to a boil, scraping up and browned bits. Boil until liquid is reduced to 1/2 cup. Stir in remaining butter. Mix in pine nuts, capers, minced sage and crumbled bacon, Season with salt and pepper to taste. Spoon sauce over veal and serve
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 403 | ||
Calories from Fat: 368 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.8g | 54 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 59.6mg | 18 % | |
Sodium 469.4mg | 16 % | |
Potassium 187.4mg | 5 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.4g | ||
Protein 6.1g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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