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Ингредиенты
- 2 x 4 ounce veal, cutlets
- 2 Tbsp. flour
- Â Â extra virgin olive oil, for sauteing
- 3 Tbsp. butter
- 4 x shallot
- 1/2 c. capers
- 4 Tbsp. Dijon mustard
- 1/2 c. dry white wine
- 1/2 c. cream or possibly 1/2 c. whipping cream
- 1/2 x lemon, zested, and, juiced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 c. parsley
Инструкции
- Dredge veal in flour. Over medium-high heat, saute/fry veal in extra virgin olive oil for 3 to 4 min per side for medium, but do not overcook. Set aside.
- Heat the butter in a pan and saute/fry the shallots for about 1 minute. Add in the capers, mustard and wine. Simmer till reduced by half.
- Add in cream, lemon zest, salt and pepper. Bring to a boil. Heat to thicken, but don't boil.
- Serve over the chicken, garnished with parsley, with pesto and red pepper fettucine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 2 servings | |
| Calories 466 | |
| Calories from Fat 287 | 62% |
| Total Fat 32.71g | 41% |
| Saturated Fat 18.98g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 2163mg | 90% |
| Potassium 538mg | 15% |
| Total Carbs 15.02g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 1.3g | 1% |
| Protein 20.23g | 32% |
