Veal cutlets with lemon juice.
This is the way Italian kids are initiated to meat.
|260 g||veal cutlets|
|2 tbsp||cornstarch||16 g|
|2 tbsp||lemon juice, freshly squeezed||3/4 lemon|
|2 tbsp||canola oil||30 mL|
|1/3 cup||beef broth||85 mL|
|1/2 tbsp||Italian parsley, fresh, chopped||3 g|
|ground pepper to taste [optional]|
Before you start
For good results, have the veal sliced very thin, i.e. less than 3 mm. If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Flatten and tenderize the cutlets using a meat pounder. Make a few shallow cuts around the outside edge to avoid curling during cooking. Coat them with the cornstarch and shake off the excess.
- Heat the oil in a pan over medium heat. Add the whole garlic cloves, sauté 1-2 min, then add the cutlets, and brown each side for about 1 min.
- Pour the warm broth into the pan, cover, and cook over low heat 5-6 min. Take out the garlic, add the lemon juice, then cook 1 min. Add salt and pepper to taste.
- Sprinkle with chopped parsley then serve on the warmed plates.
Nutrition Facts Table
per 1 Serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||½||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Low :
- Saturated Fat
- Source of :
- Folacin, Magnesium, Omega-3, Omega-6, Pantothenic Acid, Potassium, Vitamin C, Vitamin D, Zinc
- Good source of :
- Phosphorus, Selenium, Vitamin B2, Vitamin B6, Vitamin E
- Excellent source of :
- Niacin, Vitamin B12, Vitamin K
- Free :
- Diet-related health claims :
|Meat and Alternatives||3|