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Ingredientes
- 1/4 c. flour
- 1/4 teaspoon black pepper
- 8 veal scallops (1 lb.)
- 3 tbsp. extra virgin olive oil
- 1/2 c. beef broth
- 2 tbsp. lemon juice
- 2 tbsp. capers, liquid removed
Direcciones
- Combine flour and pepper on a plate. Press veal pcs into mix to coat. Shake off excess.
- In heavy skillet, brown veal in extra virgin olive oil about 1 minute on each side; don't over cook. Transfer meat to platter.
- Add in broth to the skillet, scraping up browned bits on bottom. Cook till slightly reduced and thickened, about 1 minute. Stir in lemon juice and capers. Return meat to pan to heat through. Nice served with noodles. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 239g | |
| Calories 493 | |
| Calories from Fat 364 | 74% |
| Total Fat 41.24g | 52% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 903mg | 38% |
| Potassium 150mg | 4% |
| Total Carbs 27.71g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.89g | 1% |
| Protein 5.18g | 8% |
