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Ингредиенты
- 1 lb thin-sliced veal scaloppini
- 1 1/2 Tbsp. flour Freshly-grnd black pepper to taste Extra virgin olive oil cooking spray as needed
- 2 x garlic cloves chopped
- 1/4 c. fresh lemon juice
- 1 Tbsp. Dijon mustard
- 2 Tbsp. extra virgin olive oil
- 1/4 c. egg substitute
- 2 Tbsp. water
- 1/2 Tbsp. finely-minced fresh rosemary
- 1 lb new potatoes quartered if large
- 1 lb asparagus tough ends removed
Инструкции
- Preheat oven to 200 degrees.
- Lb. each piece of veal till very thin. Sprinkle with flour and shake off any excess. Grind pepper over the tops.
- Heat a nonstick skillet and lightly coat with cooking spray. Working in batches, brown the scaloppini quickly on both sides and remove to an ovenproof dish and place in the oven to keep hot. Continue till all of the scaloppini are browned.
- In same skillet, recoated with cooking spray, soften the garlic for 1 minute. Add in the lemon juice, mustard, and extra virgin olive oil warming over low heat. Slowly add in the egg substitute and water. Add in the rosemary. Keep hot but don't bring to a boil.
- In a large pot, boil the potatoes till just about done, then add in the asparagus to the pot to blanch for 1 minute for very thin spears, 1 or possibly 2 min longer for thicker spears. Remove the asparagus with a slotted spoon and place in the hot sauce.
- Drain the potatoes when easily pierced with the tip of a knife.
- To serve remove the asparagus from the sauce and divide between 4 dinner plates. Place a slice of scaloppini and 1/4 of the potatoes on each plate. Nap the meat and potatoes with some sauce and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 68 | 39% |
| Total Fat 7.68g | 10% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 604mg | 17% |
| Total Carbs 22.58g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.65g | 1% |
| Protein 4.65g | 7% |
