RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2295
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| Recipe Name: |
Veal Fettuccine with Lemon and olives |
| Source: |
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Submitted by: |
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Last Modified: |
2008-03-15
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
8.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
19.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.37
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Teaspoon pepper, black
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Directions:
Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine chicken broth and cornstarch in a small bowl; stir well with a whisk. Set aside.
Place veal between 2 sheets of heavy duty plastic wrap; flatten each piece to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle both sides of veal with salt and pepper. Coat veal with cooking spray.
Place a large non-stick skillet over medium-high heat until hot. Add one-third of veal; cook 30 seconds on each side or until just browned. Remove veal from pan, and keep warm. Repeat procedure with remaining veal.
Add olives to pan; saute 30 seconds. Stir in chicken broth mixture and lemon juice; cook 3 minutes or until the sauce is slightly thick, stirring constantly. Drain pasta. Serve veal and olive sauce over fettuccine. (Serving size: 3/4 cup pasta, 3 ozs. veal, 1/2 cup sauce. |
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| Nutrition per Serving: |
| Calories: |
390 |
Total Carbs: |
49.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
57.5 |
Fat: |
11.1 |
Protein: |
20.80 |
| Fiber: |
0.11 |
Sodium: |
591.38 |
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