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Stuffed Veal Scallopini Recipe
|Butter||15 Milliliter (1 Tablespoon)|
|Onion||1 , finely chopped|
|Diced eggplant||250 Milliliter (1 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Tomato paste||15 Milliliter (1 Tablespoon)|
|Veal scallopini||4 Large|
|Vegetable oil||30 Milliliter (2 Tablespoons)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1412 Calories from Fat 777
% Daily Value*
Total Fat 87 g134.2%
Saturated Fat 28.2 g141.2%
Trans Fat 0 g
Cholesterol 469.3 mg
Sodium 767.4 mg32%
Total Carbohydrates 37 g12.2%
Dietary Fiber 14.7 g58.7%
Sugars 15.6 g
Protein 122 g244.2%
Vitamin A 170.9% Vitamin C 80.7%
Calcium 17.2% Iron 16.1%
*Based on a 2000 Calorie diet
Heat butter in small saucepan.
Add onion, eggplant and parsley; cover and cook 7 to 8 minutes over low heat.
Mix in tomato paste and continue cooking 2 to 3 minutes.
Spread stuffing over scallopini, roll tightly and wrap in double vine leaves.
Secure with toothpicks.
Place rolls on hot grill and baste with mixture of oil and lemon juice.
Partially cover and cook 12 to 14 minutes, turning often.