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Veal Saute With Peas Recipe
|Boneless veal round||1 Pound (About 1/4 Inch Thick)|
|Mustard seeds||1 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Cumin seeds||1⁄8 Teaspoon|
|All purpose flour||2 Tablespoon|
|Salad oil||1 Tablespoon|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Orange flavored liqueur/Orange juice||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Soy sauce||2 Teaspoon|
|Orange||1 Medium, peeled and thinly sliced|
|Green onions and tops||2 , cut into half lengthwise|
Serving size: Complete recipe
Calories 1433 Calories from Fat 449
% Daily Value*
Total Fat 51 g78.3%
Saturated Fat 18.9 g94.6%
Trans Fat 0.3 g
Cholesterol 418.3 mg
Sodium 1170 mg48.8%
Total Carbohydrates 109 g36.5%
Dietary Fiber 19.8 g79.1%
Sugars 53.4 g
Protein 119 g237%
Vitamin A 159.7% Vitamin C 253.2%
Calcium 22.6% Iron 61.8%
*Based on a 2000 Calorie diet
Leave the bone on the side of each chop attached.
In a small bowl, mix thyme, lemon peel, parsley, and oil.
Slash connective tissue around each veal chop at about 1-inch intervals.
Rub about 1 1/2 teaspoons of the thyme mixture on each side of each chop.
Place 1 or 2 chops between large pieces of plastic wrap.
With a flat-surfaced mallet, pound meat evenly and firmly until about 1/4 inch thick.
Spray a barbecue grill with cooking spray.
Place chops on grill 4 to 6 inches above a solid bed of hot coals.
Grill, turning once, until done to your liking when slashed (4 to 5 minutes total for medium).
Garnish with lemon wedges.