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Ingredientes
- 4 ounce. raw veal cutlet (3 ounce. cooked)
- 1 teaspoon oil
- 1 garlic clove
- 2 tbsp. tomato juice
- 1/2 beef bouillon cube
- 1 ounce. grated Italian cheese
Direcciones
- Coat the bottom of a small frying pan with the salad oil and add in the clove of garlic. Heat till the garlic sizzles and then add in the veal cutlet. Sear the cutlet quickly on both sides. Remove the garlic and add in the tomato juice in that the bouillon cube has been dissolved.
- Cover and steam till the cutlet is cooked through. Remove the cutlet and sprinkle with the grated cheese. Place under the broiler till the cheese becomes a crusty brown. Serve with the tomato sauce from the pan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 258g | |
| Calories 255 | |
| Calories from Fat 144 | 56% |
| Total Fat 16.29g | 20% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.12g | |
| Cholesterol 91mg | 30% |
| Sodium 714mg | 30% |
| Potassium 397mg | 11% |
| Total Carbs 2.49g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.03g | 1% |
| Protein 23.73g | 38% |
