Directions:
- Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
- Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.23 Kcal (1211 kJ) | ||
| Calories from fat | 192.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.38g | 33% | |
|---|---|---|---|
| Cholesterol | 75.55mg | 25% | |
| Sodium | 79.18mg | 3% | |
| Potassium | 337.74mg | 7% | |
| Total Carbs | 5.69g | 2% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.2mg | 6% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.92 Kcal (632 kJ) | ||
| Calories from fat | 100.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.15g | 33% | |
|---|---|---|---|
| Cholesterol | 39.42mg | 25% | |
| Sodium | 41.32mg | 3% | |
| Potassium | 176.23mg | 7% | |
| Total Carbs | 2.97g | 2% | |
| Sugars | 0.06g | 0% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 9.57g | 37% | |
| Vitamin C | 1.8mg | 6% | |
| Iron | 0.6mg | 6% | |
| Calcium | 21.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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