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Add a photoRaciónes: 12
Ingredientes
- 8 thin slices zucchini
- 1 c. chicken or possibly veal stock
- Flour
- 8 veal scallops, flattened
- 4-6 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1 1/2 tbsp. shallots, chopped
- 1/3 c. dry white wine
- 1/2 c. Italian plum tomatoes, seeded & minced
- 1/2 c. mushrooms, finely minced
- 1 tbsp. parsley, chopped
- 1/4 teaspoon basil
- 1/4 teaspoon salt
- Pepper, freshly grnd
- 8 thin slices Provolone cheese
Direcciones
- Cook zucchini in chicken stock till slightly softened; remove and set aside. Reserve stock. Lightly flour veal; brown in 2 Tbsp. butter and extra virgin olive oil. Remove veal.
- In same pan, saute/fry shallots in 2 Tbsp. of butter till translucent/soft. Add in 1/3 c. chicken stock, wine, tomatoes, mushrooms and seasonings. Heat gently for 20 min; transfer to small saucepan and keep hot. Return veal to frying pan, cover with zucchini and cheese. Cook over low heat till cheese melts. Pour sauce over veal and serve. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 498 | |
| Calories from Fat 346 | 69% |
| Total Fat 39.27g | 49% |
| Saturated Fat 23.29g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1086mg | 45% |
| Potassium 234mg | 7% |
| Total Carbs 3.34g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.0g | 1% |
| Protein 31.79g | 51% |
