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Veal with Olives

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  Olive oil 2 Tablespoon
  Veal noisettes 20 Ounce, trimmed of fat (4 Noisettes, About 150 G Each)
  Onion 1 Small, peeled and thinly sliced
  Bay leaf 1
  Lemon peel strip 1 Medium
  White wine 1⁄2 Pint (300 Milliliter)
  Green olives 2 Ounce, pitted (50 Grams)
  Fresh thyme 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Unsweetened yogurt 3 Tablespoon
  Egg yolk 1
  Green olives 8 Large (For Garnishing)
  Thyme sprigs 5 (For Garnishing)

1. Heat the olive oil and gently fry the noisettes until lightly golden.
2. Add the onion, bay leaf, lemon peel, white wine, pitted green olives and thyme with salt and pepper to taste.
3. Cover and simmer for 25 minutes, until tender. Remove and keep warm.
4. Blend the cooking liquid, minus the bay leaf, with the yogurt and egg yolk. Heat the sauce through very gently without boiling.
5. Spoon the hot sauce over the veal and garnish with the olives and sprigs of thyme. Serve with new
potatoes and carrots.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 424 Calories from Fat 146

% Daily Value*

Total Fat 17 g25.6%

Saturated Fat 3.3 g16.4%

Trans Fat 0 g

Cholesterol 224.9 mg75%

Sodium 315.4 mg13.1%

Total Carbohydrates 9 g3%

Dietary Fiber 2.2 g8.6%

Sugars 2.8 g

Protein 47 g94.4%

Vitamin A 5% Vitamin C 19.5%

Calcium 5.3% Iron 6.8%

*Based on a 2000 Calorie diet

Veal With Olives Recipe