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Ingredientes
- 1/4 c. pine nuts (pignoli)
- 2/3 c. packed fresh basil leaves or possibly fresh spinach with 1 teaspoon dry basil
- 1/4 c. grated Parmesan cheese
- 1 sm. garlic clove
- Extra virgin olive oil
- 1/8 teaspoon salt
- 1 pound veal cutlets, 1/4 inch thick
- 1/4 pound fontina cheese, thinly sliced
- 2 sm. tomatoes, sliced
- 1/8 teaspoon coarsely grnd white or possibly black pepper
- Basil (spinach) leaves for garnish
Direcciones
- About 35 min before serving:
- 1. Prepare pesto sauce: In blender at low speed, blend pine nuts till grnd. Add in basil leaves, Parmesan cheese, garlic, 1/4 c. extra virgin olive oil and 1/8 tsp. salt; blend till smooth.
- 2. If veal cutlets are large, cut into serving pcs. In 10 inch skillet over medium high heat, in 1 Tbsp. warm extra virgin olive oil, cook veal, a few cutlets at a time, till browned on both sides, about 3 to 4 min, removing cutlets to plate as they brown, and adding more oil if necessary. Sprinkle meat with salt to taste.
- 3. Spoon pesto sauce on veal cutlets; top with cheese slices. Arrange veal cutlets and tomato slices in skillet, alternating and overlapping them slightly; sprinkle with grnd pepper. Reduce heat to low; cover skillet and heat till cheese melts. Garnish with basil leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 151 | 55% |
| Total Fat 17.31g | 22% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 462mg | 19% |
| Potassium 450mg | 13% |
| Total Carbs 4.02g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.22g | 1% |
| Protein 26.06g | 42% |
