10
170
30

Ingredients

  • 8 schnitzel (veal, about 1 3/4 lbs)
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 1/4 cup dry white wine
  • 1 clove garlic (peeled and crushed)
  • 3/4 cup chicken stock
  • 2 tablespoons capers (rinsed, drained)
  • 1/4 cup flat leaf parsley (coarsely chopped)

Directions

  1. Coat the veal in the flour and shake off the excess. In a large frying pan, heat the oil and butter over a medium heat for about 1 min and cook the veal, in batches, for about 2-4 mins or until cooked to desired doneness. Remove from the pan and cover to keep warm.
  2. Add the juice, wine and garlic to the pan and bring to a boil. Reduce heat and simmer, uncovered, for about 3-5 mins or until the liquid is reduced by half. Add the stock and simmer, uncovered, for about 5 mins. Remove the pan from the heat and stir in the capers and parsley. Season to taste.
  3. Serve the veal topped with the sauce.
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NutritionView more

170Calories
Sodium10%DV240mg
Fat20%DV13g
Protein4%DV2g
Carbs3%DV10g
Fiber0%DV0g

PER SERVING *

Calories170Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat4.5g23%
Trans Fat
Cholesterol15mg5%
Sodium240mg10%
Potassium105mg3%
Protein2g4%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate10g3%
Dietary Fiber0g0%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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