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  Veal cutlets 24 Ounce (Inside Cut, 4 In Number, 6 Ounce Each)
  Melted butter 4 Tablespoon
  Crushed peppercorns 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sage 1 Tablespoon
  Oil 2 Tablespoon
  White wine 4 Ounce
  Lemon wedges 8

Pound cutlets until they are 1/4"/1/2 cm thick, then coat with butter, pepper, salt and sage.
Heat oil in a large frying pan and cook veal for 1 minute each side.
Remove to heated serving platter.
Add wine to the pan and let it reduce for several minutes, then pour the sauce over the veal and serve with lemon wedges.

Recipe Summary

Main Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1588 Calories from Fat 802

% Daily Value*

Total Fat 91 g139.7%

Saturated Fat 40.7 g203.7%

Trans Fat 0 g

Cholesterol 669 mg223%

Sodium 1439.8 mg60%

Total Carbohydrates 23 g7.5%

Dietary Fiber 2.7 g10.8%

Sugars 1.1 g

Protein 145 g290.9%

Vitamin A 43% Vitamin C 77.1%

Calcium 6.5% Iron 5.1%

*Based on a 2000 Calorie diet

Bistecca Di Vitello Recipe