RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1502
| View Recipe |
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| Recipe Name: |
Veal Caponata |
| Source: |
Great Meals in Minutes, Beef & Veal Menus |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$7.17
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Fettuccine Oregano. |
| Comments: |
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Ingredients:
2 Tablespoons capers rinsed and pat dry
3 Tablespoons oil, olive
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Directions:
In a large heavy-gauge non-aluminum skillet, heat half of the butter and half of the oil over medium-high heat.
Put flour in a pie pan and dredge each cutlet lightly, shaking off excess.
When butter foams, add veal to pan and quickly sauté about 1 minute per side. Transfer veal to platter as they are cooked and keep warn in 200-degree oven if needed.
Add white wine and lemon juice to skillet, stirring up any browned bits clinging to the bottom of the pan. Add tomato paste and capers, whisking until blended. Pour sauce over veal, sprinkle with parsley and garnish with lemon slices. |
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Fettuccine Oregano
(Add to shopping list) :
1 Tablespoon oil, olive
3 Tablespoons oregano, fresh chopped
1 to taste salt and pepper
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Directions:
Bring 3 quarts water to a boil over medium-high heat.
Add fettuccine to pot and cook 3 to 5 minutes for fresh, 8 to 12 minutes for dried.
While pasta is cooking, gently heat cream in small saucepan over medium-low heat just until warm.
Drain pasta in colander and return immediately to pot. Add oil and toss to coat well. Add remaining ingredients and toss. Cover until ready to serve. |
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| Nutrition per Serving: |
| Calories: |
398 |
Total Carbs: |
17.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
71.9 |
Fat: |
25.1 |
Protein: |
17.75 |
| Fiber: |
1.93 |
Sodium: |
218.50 |
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