Veal Scallops In Sour Cream
|Veal scallops||4 (No More Than 1/2 Inch Thick)|
|Vegetable oil||3 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Shredded norwegian goat cheese||1⁄2 Cup (8 tbs)|
|Fresh ground pepper||To Taste|
Pound the scallops to 1/4 inch thick.
Set them aside.
Melt 1 tablespoon of the butter and 1 tablespoon of the oil in a 12-inch skillet.
Add the onion and cook it for 3 to 5 minutes; do not brown it.
Take the onion from the skillet and set it aside.
Add the remaining butter and oil and fry the veal over moderate heat until golden brown, about 5 minutes per side.
Keep the scallops warm in a low oven while you prepare the sauce.
Pour off most of the fat left in the skillet.
Add the onions and cook again for 2 to 5 minutes.
On a low burner, slowly stir in the sour cream and cheese.
Continue stirring until the sauce is smooth.
Add seasonings to taste.
Return the veal to the sauce.
Baste the meat and let it simmer for 2 minutes.
Serving size: Complete recipe
Calories 2605 Calories from Fat 1887
% Daily Value*
Total Fat 213 g328.3%
Saturated Fat 101.4 g506.8%
Trans Fat 0 g
Cholesterol 779.4 mg259.8%
Sodium 1327.3 mg55.3%
Total Carbohydrates 15 g5%
Dietary Fiber 0.95 g3.8%
Sugars 12.4 g
Protein 158 g315.5%
Vitamin A 90.9% Vitamin C 8.7%
Calcium 135.1% Iron 16.8%
*Based on a 2000 Calorie diet