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Veal Piccante

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Ingredients
  Veal scallops 1 1⁄2 Pound, cut 3/8 -inch thick and pounded to 1/4 inch
  Seasoned flour 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Capers 2 Teaspoon
  Brandy 1⁄4 Cup (4 tbs)
Directions

Dredge veal scallops in seasoned flour.
Melt butter in a medium skillet; add scallops, a few at a time.
Do not let them overlap in the pan.
Saute 2 to 3 minutes on each side over medium heat.
Remove scallops to a serving plntter.
Add capers to pan juices.
Add brandy and ignite to burn off alcohol.
Heat thoroughly; pour sauce over real scallops.

Recipe Summary

Cuisine: 
European
Method: 
Saute
Ingredient: 
Beef

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3.96
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2164 Calories from Fat 1101

% Daily Value*

Total Fat 123 g189.7%

Saturated Fat 58 g289.8%

Trans Fat 0 g

Cholesterol 896.2 mg298.7%

Sodium 679.2 mg28.3%

Total Carbohydrates 12 g4.1%

Dietary Fiber 0.41 g1.6%

Sugars 0.3 g

Protein 207 g414.2%

Vitamin A 28.1% Vitamin C 0.59%

Calcium 5.1% Iron 3.9%

*Based on a 2000 Calorie diet

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Veal Piccante Recipe