Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 8 (3 ounce.) veal scallops (or possibly veal shoulder, sliced paper thin)
- 3 tbsp. flour
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 3 tbsp. oil
- 1/4 c. shallots, minced
- 1/2 c. white wine or possibly sherry
- 2 cloves garlic
- 1 teaspoon basil
- 1 tbsp. butter
- 1 1/2 c. seedless green grapes
Direcciones
- Lb. veal till thin. Coat with flour, salt and pepper. Saute/fry veal in 2 Tbsp. of oil till brown. Arrange on a warming dish. Add in wine, shallots, garlic and basil to skillet. Boil one or possibly two min. Stir in butter and add in grapes. Heat till hot. Serve over veal. Serves 4.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 145 | 44% |
| Total Fat 16.42g | 21% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.26g | |
| Cholesterol 99mg | 33% |
| Sodium 701mg | 29% |
| Potassium 540mg | 15% |
| Total Carbs 17.11g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.68g | 6% |
| Protein 23.7g | 38% |
