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Nutrition Facts
Serving Size 390 g
(Approx. 4 Servings)
Amount Per Serving
Calories 800 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 1570 mg 65%
Total Carbohydrate 76 g 25%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 51 g
Vitamin A 15% Iron 30%
Vitamin C 40% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon Artichoke Veal Scaloppini
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

1 Lb thin sliced veal scaloppini filets
2 cup(s) Italian bread crumbs
3 large eggs, beaten
1 cup(s) all purpose flour
3 Tbsp grapeseed oil
1/4 cup(s) lemon, juiced
1 can chopped artichokes
1/4 cup(s) capers
1 cup(s) chicken stock
3 Tbsp salted butter
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Lay veal filets on a plate and allow to reach room temperature. Place bread crumbs, beaten eggs and flour in 3 separate bowls or dishes.
Dredge each filet in flour, then eggs, then Italian bread crumbs. Shake off any excess and lay flat on a sheet pan.
Heat grapeseed oil in a large sauté pan. Lay veal filets in hot oil and sauté about 2 minutes per side or until each side is crispy.
Meanwhile, make sauce in same pan. Reduce heat to medium-low and stir in lemon juice. Add artichokes, capers and chicken stock. Bring to a boil and reduce liquid by half (or until slightly thickened).
Add cubes of butter and whisk to emulsify. Turn off heat and ladle hot sauce over veal cutlets. Season to taste as desired.


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