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Ingredientes
- 1 1/2 lbs. veal scallops
- 1/4 teaspoon salt
- 2 Large eggs, beaten
- 1 c. butter
- 1 lemon, thinly sliced
- Spaetzle
- 2 Large eggs, beaten
- 1 1/2 c. all purpose flour
- 1/8 teaspoon nutmeg
- 1 c. all purpose flour
- 1/8 teaspoon pepper
- 1 c. dry bread crumbs
- 1/4 c. lemon juice
- 1/2 c. lowfat milk
- 1/4 teaspoon salt
- 2 tbsp. butter
Direcciones
- Lb. scallops gently to an even 1/8 inch thickness. Combine flour, salt and pepper; dip scallops in flour, then Large eggs and bread crumbs. Heat butter in large skillet till very warm; fry scallops, a few at a time, till golden. Remove scallops to a heated platter. Add in lemon juice to pan drippings; cold for 2 to 3 min. Pour over scallops and garnish with lemon slices.
- Spaetzle directions: combine Large eggs and lowfat milk; stir in flour, salt and nutmeg. beating till smooth. Drop dough by tsp. into nutmeg, beating till smooth. Drop dough by tsp. into boiling water (or possibly pass dough through colander); boil for 2 to 3 min. Drain and toss with butter or possibly heat butter in skillet and gently fry spaetzle till brown, about 3 to 4 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 12 servings | |
| Calories 354 | |
| Calories from Fat 184 | 52% |
| Total Fat 20.84g | 26% |
| Saturated Fat 12.02g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 345mg | 14% |
| Potassium 219mg | 6% |
| Total Carbs 27.69g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.48g | 1% |
| Protein 13.98g | 22% |
