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Scaloppine El Presidente Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Veal steak slices||2 Pound (12 Small 1/4 Inch Thick Slices)|
|Clarified butter||2 Tablespoon|
|Zucchini||1 , pared and cut in 0.5 inch slices|
|Egg||1 , slightly beaten|
|White wine||1⁄4 Cup (4 tbs)|
|Finely chopped parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1857 Calories from Fat 729
% Daily Value*
Total Fat 83 g127.1%
Saturated Fat 44.1 g220.3%
Trans Fat 0 g
Cholesterol 393.2 mg
Sodium 2106.9 mg87.8%
Total Carbohydrates 36 g12.1%
Dietary Fiber 3.7 g14.9%
Sugars 7.2 g
Protein 214 g428.1%
Vitamin A 61.6% Vitamin C 90.5%
Calcium 15% Iron 23.4%
*Based on a 2000 Calorie diet
Brown veal on both sides in hot clarified butter in a large heavy skillet over medium heat.
Meanwhile, coat zucchini slices with flour; dip in a mixture of the beaten egg and milk.
Heat butter in a heavy skillet; add zucchini slices and brown quickly on both sides.
Drain on absorbent paper.
Place scaloppini on a heated serving platter and overlap with zucchini slices; pour the butter left in skillet over them.
Set aside in a warm place.
Add the wine to the skillet in which the zucchini was cooked; heat, stirring in all the brown bits.
Pour the sauce over meat and zucchini and sprinkle with parsley.