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Ingredientes
- 1/2 c. fresh mint leaves
- 1 ounce. toasted pine nuts
- 2 garlic cloves, chopped
- 2 tbsp. all-purpose flour
- 1/4 teaspoon salt
- Healthy pinch grnd red pepper
- 4 (3 ounce.) veal cutlets
- 2 teaspoon extra virgin olive oil
- 1/2 c. low-sodium beef broth
- 2 c. thinly sliced mushrooms
- 2 teaspoon fresh lemon juice
- Toasted pine nuts to garnish (optional)
Direcciones
- In food processor combine mint, nuts and garlic. Process till finely minced. Set aside. On wax paper, combine flour, salt and pepper. Coat veal cutlets - one at a time in flour mix. In large non-stick skillet, heat oil - add in veal - saute/fry 3-4 min on each side till golden. Remove veal to serving plate - keep hot.
- Add in broth to skillet, stirring to loosen any brown bits from skillet. Stir in mushrooms and lemon juice - cook stirring frequently, 2 min. Stir in mint mix - cook 2 min till heated through. To serve, spoon sauce proportionately over veal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 2 servings | |
| Calories 294 | |
| Calories from Fat 136 | 46% |
| Total Fat 15.7g | 20% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 589mg | 25% |
| Potassium 745mg | 21% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.68g | 1% |
| Protein 27.92g | 45% |
