RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4610
| View Recipe |
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| Recipe Name: |
Veal Caponata - Copy |
| Source: |
Great Meals in Minutes, Beef & Veal Menus |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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