Thin slices of veal with squash and a roasted garlic and basil sauce.
|4||pattypan squash||320 g|
|1/2 tsp||Dijon mustard||2.5 mL|
|4 tsp||lemon juice, freshly squeezed||1/2 lemon|
|1/2 tbsp||olive oil||8 mL|
|300 g||veal cutlets|
|Roasted Garlic and Basil Sauce|
|ground pepper to taste [optional]|
Before you start
If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.
The sauce may be prepared in advance.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Boil the pattypan squash in a pot of salted boiling water, about 4 min, until al dente. Drain them in a colander, then season with salt and pepper. Keep the squash warm in the oven.
- In a shallow dish, combine the mustard, lemon juice, and olive oil. If the veal slices are too thick, gently flatten them to about 3 mm, using a meat pounder. Dip the escalopes in the mustard mixture or brush them with it on both sides.
- Heat a ridged grill pan over medium-high heat. Cook the veal escalopes in batches about 1 min per side, or until cooked through.
- Season the veal with salt and serve it on the warmed dishes with the squash and the Roasted Garlic and Basil Sauce.
Nutrition Facts Table
per 1 Serving (280g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||2||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Calories, Saturated Fat, Sodium
- Source of :
- Copper, Fibre, Iron, Vitamin B1, Vitamin D
- Good source of :
- Magnesium, Manganese, Pantothenic Acid, Selenium, Vitamin A, Vitamin B2, Vitamin E, Zinc
- Excellent source of :
- Folacin, Niacin, Phosphorus, Potassium, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K
|Meat and Alternatives||4|