Try this Veal Scaloppini recipe, or contribute your own.
Suggest a better descriptionDirections: Dredge each veal cutlet in the flour. In a small bowl, beat the eggs, soy sauce, and lemon juice together. Dip each cutlet into the egg mixture and then coat with the bread crumbs. Heat a small amount of olive oil in a frying pan and cook each cutlet for 3 minutes on each side. Set aside the cooked cutlets and keep warm. For the sauce, heat the 1/4 cup olive oil and saute the garlic until golden. Add the anchovy fillets and stir well to dissolve. Stir in the tomato paste, water, capers, and parsley. saute for a few minutes to combine flavors. Serve over the veal cutlets.
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Serving Size: 1 Serving (1302g) | ||
Recipe Makes: 1 | ||
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Calories: 2113 | ||
Calories from Fat: 984 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.3g | 146 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 47.8g | ||
Polyunsanturated Fat 15.1g | ||
Cholesterol 2376.6mg | 731 % | |
Sodium 3504.4mg | 121 % | |
Potassium 2940.2mg | 77 % | |
Total Carbohydrate 127.8g | 38 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 114.7g | ||
Protein 158.4g | 226 % | |
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: 2113
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