Thin slices of veal with squash and a roasted garlic and basil sauce.
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 |
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.
per 1 serving (280 g)
Amount % Daily Value |
Calories 300 |
Fat 15 g 23 % |
Saturated
2.4 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 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | ½ |
Meat and Alternatives | 4 |
Fats | 2 ½ |