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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If the veal is more than a 1/4-inch thick, place between sheets of plastic wrap and pound with a flat mallet or the bottom of a small, heavy pan to flatten. Dry well on paper towels. Sprinkle both sides of the veal scallops with the salt and pepper; then dredge lightly in flour, shaking off excess. | 2. Heat the butter and olive oil in a large skillet. Saute' the veal in 2 batches over medium to medium-high heat until nicely browned on both sides and cooked through, about 4 minutes. Remove with tongs to a plate, leaving the drippings in the pan. | 3. Add the minced shallots to the skillet and cook, for 1 minute. Add the wine and bring to a boil, scraping up the browned bits in the bottom of the pan. Cook briskly until the liquid is reduced by one-third, 3 to 5 minutes. Stir in the lemon juice, lemon zest, and lemon slices. Simmer for 2 minutes. | 4. Return the veal and any accumulated juices to the sauce. Stir in the chopped parsley, and simmer to heat through before serving the veal with the sauce, garnished with parsley sprigs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal scallop	1	lb		403.4676	0.0	89.7602	2.2667
salt black pepper			ground	403.4676	0.0	89.7602	2.2667
purpose flour	1/4	cup		403.4676	0.0	89.7602	2.2667
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
white wine	1 1/2	1/2		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon zest	1	teaspoon	grated	403.4676	0.0	89.7602	2.2667
lemon	6		cut	7.685	2.4698	0.2915	0.0795
italian parsley	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.