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Veal Escallops With Lime

  Veal cutlets 1 1⁄4 Pound
  Olive oil 6 Tablespoon
  Ground black pepper To Taste
  Basil 1 Bunch (100 gm), chopped
  Lime juice 1 Tablespoon
  Salt To Taste

Flatten cutlets with a meat pounder.
Add 2 tablespoons of the oil to pan and heat.
Add as many cutlets as will fit at a time and saute over high heat.
Season to taste with salt and pepper.
Cook for 45 seconds on each side, remove from pan and cover to keep warm.
Repeat with remaining cutlets, adding olive oil as needed.
A minute before serving, sprinkle with fresh basil and lime juice.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1425 Calories from Fat 891

% Daily Value*

Total Fat 101 g154.9%

Saturated Fat 17.5 g87.4%

Trans Fat 0 g

Cholesterol 450 mg150%

Sodium 769.1 mg32%

Total Carbohydrates 5 g1.5%

Dietary Fiber 1.9 g7.7%

Sugars 0.6 g

Protein 123 g246.6%

Vitamin A 105.7% Vitamin C 37.9%

Calcium 18.5% Iron 22.1%

*Based on a 2000 Calorie diet

Veal Escallops With Lime Recipe