Directions:
- Cut 4 (12-inch) squares of parchment paper; fold squares in half, and trim each into a large heart shape. Place parchment hearts on a baking sheet, and open out flat. Coat open side of parchment paper with cooking spray.
- Place a veal cutlet on half of each parchment heart near the crease. Sprinkle veal evenly with garlic, salt, and ground pepper. Arrange potato slices over veal.
- Combine red pepper strips and remaining 6 ingredients in a large bowl; toss well. Spoon vegetable mixture evenly over potato slices. Fold free halves of hearts over veal and vegetables; bring edges together. Starting with rounded edges of hearts, pleat and crimp edges to make airtight seals. Bake at 350° for 25 minutes or until packets are puffed and lightly browned.
- Place packets on individual serving plates; cut an opening in the top of each packet, and fold paper back. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.15 Kcal (654 kJ) | ||
| Calories from fat | 41.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 7% | |
|---|---|---|---|
| Cholesterol | 28.92mg | 10% | |
| Sodium | 280.97mg | 12% | |
| Potassium | 670.04mg | 14% | |
| Total Carbs | 19.66g | 7% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 9.49g | 19% | |
| Vitamin C | 50.5mg | 84% | |
| Iron | 1.3mg | 7% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.98 Kcal (377 kJ) | ||
| Calories from fat | 23.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 7% | |
|---|---|---|---|
| Cholesterol | 16.66mg | 10% | |
| Sodium | 161.91mg | 12% | |
| Potassium | 386.12mg | 14% | |
| Total Carbs | 11.33g | 7% | |
| Sugars | 1.32g | 9% | |
| Dietary Fiber | 1.69g | 12% | |
| Protein | 5.47g | 19% | |
| Vitamin C | 29.1mg | 84% | |
| Iron | 0.7mg | 7% | |
| Calcium | 15.3mg | 3% | |
* 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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