Directions:
- Heat oil& butter in a large non stick pan until it is foaming.
- Add the sage leaves and lightly floured scaloppine.
- Season and briefly cook on each side.
- Add wine and reduce quite heavily.
- Remove the veal and set aside.
- Add lemon juice and cream to the pan.
- Mix well and cook until reduced to a sauce consistency.
- Taste to see if you need any more seasoning, then return veal to the pan and gently heat.
- Great served with some green beans or asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.07 Kcal (390 kJ) | ||
| Calories from fat | 58.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 10% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 6% | |
| Sodium | 14.55mg | 1% | |
| Potassium | 81.04mg | 2% | |
| Total Carbs | 3.4g | 1% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39mg | 4% | |
| Amount Per 100 g | |||
| Calories | 119.82 Kcal (502 kJ) | ||
| Calories from fat | 75.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 10% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 6% | |
| Sodium | 18.73mg | 1% | |
| Potassium | 104.34mg | 2% | |
| Total Carbs | 4.37g | 1% | |
| Sugars | 0.94g | 3% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 1.4g | 2% | |
| Vitamin C | 10.3mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 50.2mg | 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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