Sautéed Veal with a Roasted Garlic and Basil Sauce

Sautéed Veal with a Roasted Garlic and Basil Sauce

Thin slices of veal with squash and a roasted garlic and basil sauce.

2 servings
Preparation 10 min
Cooking 10 min

300 calories per serving 


Ingredients

4 pattypan squash, or other summer squash   320 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
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, thinly sliced    
2 serving(s) Roasted Garlic and Basil Sauce (Recipe)    

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.

Method

  1. 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.
  2. 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.
  3. Heat a ridged grill pan over medium-high heat. Cook the veal escalopes in batches about 1 min per side, or until cooked through.
  4. 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

Nutrition Facts

per 1 serving (320g)

Amount

% DV*

* DV = Daily Value

Calories

300

Fat

15 g

23 %

Saturated 2.5 g
+ Trans 0 g

12 %

Cholesterol

85 mg

Sodium

85 mg

4 %

Carbohydrate

9 g

3 %

Fibre

4 g

16 %

Sugars

3 g

Protein

33 g

Vitamin A

15 %

Vitamin C

50 %

Calcium

4 %

Iron

10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info

Claims

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

More info


This recipe is in the following categories: Veal | Main courses/Entrées | Diabetes-friendly | Halal | Kosher | Low Calorie | Low Saturated Fat | Low Sodium | Sauté/Stir Fry


Roasted Garlic and Basil Sauce

Roasted Garlic and Basil Sauce

Roasted garlic and zucchini with chopped basil and parsley.

A thick sauce which goes particularly well with grilled meats and "crudités".

6 servings (187 ml)
Preparation 10 min
Cooking 15 min


Ingredients

3 cloves garlic    
  aluminum foil    
1 zucchini   130 g
3/4 cup fresh basil   40 g
1/4 cup Italian parsley, fresh   22 g
3 tbsp water   45 mL
1/4 cup olive oil   65 mL
1 tbsp lemon juice, freshly squeezed   1/2 lemon
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Method

  1. Preheat the oven to 215°C/425°F.
  2. Wrap the unpeeled garlic cloves tightly in foil. Cut the zucchini into 1 cm thick chunks. Put the foil-wrapped garlic and zucchini on a baking sheet and roast in the middle of the oven until the zucchini is pale golden and the garlic is tender, about 15 min. Unwrap the garlic, let it cool down a few minutes, then peel it.
  3. While the garlic and zucchini are cooking, prepare the basil and parsley. Only tender basil leaves should be used. Larger and tougher basil leaves may be used only if previously blanched 10 sec in a saucepan of boiling water. Drain the leaves in a sieve, then immerse them immediately in cold water to stop the cooking and fix the colour. Drain the leaves again in a sieve, then pat dry in a towel.
  4. Finely chop the garlic, zucchini, and herbs, then transfer the mixture to a bowl. Add the water, olive oil, and lemon juice. Season with salt and pepper to taste. Mix well. A food processor may be used to blend the ingredients.

Remarks

This sauce keeps up to 5 days in the refrigerator or up to 2 months in the freezer.

This recipe is in the following categories: Vegetables | Sauces & Dips | Halal | Kosher | Vegan | Vegetarian

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