Try this Veal Scaloppine with Zucchini and Cream recipe, or contribute your own.
Suggest a better description1. Place the scaloppine on a flat surface and pound lightly with a flat mallet until quite thin. Sprinkle with salt and pepper. 2. Heat the butter in a large heavy skillet and add the veal. Cook over moderateheat about 3-4 min. on each side. Remove and keep hot. 3. Add the onion and zucchini to the skillet and cook, stirring, until the onion is wilted. 4. Add the wine to stir and blend. Bring to a boil and cook down until the liquid is reduced by about 1/3. 5. Stir in the cream and bring back to a boil. Add salt and pepper to taste. 6. Return the veal to the skillet and turn to coat with the sauce. Reheat briefly. 7. Transfer the veal and sauce to a warmed serving platter. Sprinkle with the parsley and garnish with lemon slices. This dish named: Escalopes de veau aux courgettes
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 109 | ||
Calories from Fat: 101 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 35.6mg | 11 % | |
Sodium 86.2mg | 3 % | |
Potassium 23.3mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.4g | 1 % | |
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: 109
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