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Ingredientes
- 6 veal cutlets
- 1/2 c. plain flour
- 1/2 c. Italian bread crumbs
- Salt and pepper
- 1 c. chicken stock
- 1/2 c. white wine
- 1/4 c. lemon juice
- 1 tbsp. garlic, chopped
- 1 tbsp. parsley, chopped
- Extra virgin olive oil
- 1 stick cool butter
- 1 sm. jar capers (optional)
Direcciones
- Mix seasoned flour and bread crumbs together. Place cutlets in plastic wrap and tenderize with meat mallet. Brush cutlets with extra virgin olive oil. Dredge cutlets in flour and bread crumb mix. Heat remaining extra virgin olive oil in skillet till quite warm. Quickly saute/fry cutlets and set aside.
- De-glaze saute/fry pan with stock and wine. Bring to a boil and reduce mix by 1/2 volume. Add in garlic and lemon juice. Saute/fry gently a few min. Cut cool butter into small pcs. Reduce heat to medium and whisk butter in, one piece at a time, till sauce is smooth. Add in parsley, salt and pepper. Pour over veal and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 210 | 60% |
| Total Fat 23.86g | 30% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 358mg | 15% |
| Potassium 158mg | 5% |
| Total Carbs 24.68g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.52g | 1% |
| Protein 4.47g | 7% |
