Sautéed Veal with a Roasted Garlic and Basil Sauce

2 Reviews
100% would make this recipe again

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

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 10 min
300 calories/serving

Ingredients

4 pattypan squash, or other summer squash 11.5 oz
1 pinch salt [optional]
ground pepper to taste [optional]
1/2 tsp Dijon mustard 0.1 oz
4 tsp lemon juice, freshly squeezed 1/2 lemon
1/2 tbsp olive oil 0.3 fl.oz
11 oz veal cutlets, thinly sliced
Roasted Garlic and Basil Sauce

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

per 1 serving (280 g)

Amount

% Daily Value

Calories

300

Fat

15 g

23 %

Saturated 2.4 g
+ Trans 0 g

12 %

Cholesterol

80 mg

Sodium

100 mg

4 %

Carbohydrate

9 g

3 %

Fibre

4 g

16 %

Sugars

3 g

Net Carbs

5 g

Protein

33 g

Vitamin A

16 %

Vitamin C

54 %

Calcium

5 %

Iron

12 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Niacin, Phosphorus, Potassium, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Magnesium, Manganese, Pantothenic Acid, Selenium, Vitamin A, Vitamin B2, Vitamin E, Zinc
Source of  :
Copper, Fibre, Iron, Vitamin B1, Vitamin D
Low  :
Calories, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 4
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.