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Ingredientes
- 8 veal scaloppines, each weighing 3 ounce.
- 1 c. basil leaves
- 1/2 c. white wine
- 1 c. extra virgin olive oil
- 2 tomatoes, cut into strips
- 1 sm. eggplant, cut into strips
- 1/2 onion, slices
- 2 cloves garlic, minced
- Salt and pepper to taste
Direcciones
- In a skillet over high heat, add in 1/2 c. extra virgin olive oil. Lightly toss the onions, garlic, eggplant, tomatoes and basil for a few seconds. Add in salt and pepper to taste. Set aside and let cold.
- Lightly lb. the veal scaloppine and put some of the cooled eggplant mix and top with another veal scaloppine. Season the veal and flour on both sides. In a big skillet, add in the rest of the extra virgin olive oil over high heat. Brown the veal on both sides and deglaze with white wine and let cook for 2 min. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 282 | |
| Calories from Fat 241 | 85% |
| Total Fat 27.26g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 315mg | 9% |
| Total Carbs 7.59g | 2% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.35g | 2% |
| Protein 1.37g | 2% |
