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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil and half the butter in a large frying pan over medium heat. | 2. Coat the veal steaks in the flour, shake off any excess and add to the pan, cooking in batches if necessary. | 3. Cook for 1 minute, or until lightly browned on one side. | 4. Turn over and cook for another minute, or until brown. | 5. (Thin veal steaks should only take 1 minute to brown on each side- any longer and it will toughen the meat.) Transfer to a warm plate and season with salt and pepper. | 6. To make the lemon sauce, reduce the heat to low and add the lemon juice, parsley and remaining butter to the pan. | 7. Stir to combine, then add the veal and turn in the sauce for 1 minute, or until heated through. | 8. Serve the veal with the lemon sauce and garnish with lemon slices. | 9. Serve with a green salad or vegetables, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	60			5130.0	235.71	160.29	432.0
veal steak	8	thin	boneless	-	-	-	-
plain flour				-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon				-	-	-	-

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