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.

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

Ingredients

4 pattypan squash, or other summer squash 320 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 tsp Dijon mustard 3 g
4 tsp lemon juice, freshly squeezed 1/2 lemon
1/2 tbsp olive oil 8 mL
300 g 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
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Reviews

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

My Notes

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  • 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

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