Get lean on veal

by Simon Aughton

Preparation time: 20 minutes
Total cooking time: 15 minutes
Serves: 4

Ingredients

600 g (1 1/4lb) veal escalopes
1-2 tablespoons plain flour
50 g {13/4 oz) butter
1/3 cup (80ml/23/4 fl oz) lemon juice
1/3 cup (20 g/3/4 oz) finely chopped fresh parsley
1/2 cup (100g/3 1/2 oz.) tiny black olives

Directions

1. When you are thinking to try the veal escalope recipe with lemon and olives, first place the veal escalopes between two pieces of plastic wrap and beat with a meat mallet or rolling pin until thin. Lightly coat the pieces of veal in the flour. Cut the veal into 2cm (3/4 inch) wide strips.

2. Heat the wok until very hot and add half the butter. When the butter begins to sizzle, add half the veal and cook over high heat until browned and just cooked. Remove from the wok and then cook the rest of the veal in the remaining butter.

3. Return all the veal to the wok and add the lemon juice, parsley and black olives. Stir well, scraping all the bits off the bottom of the wok, and allow the mixture to heat through for 1-2 minutes. Season with salt and pepper and serve immediately.

Nutritional Value for the veal escalope recipe with lemon and olives:

Protein 35 g;
Fat 15 g;
Carbohydrate 6 g;
Dietary Fibre 1.5 g;
Cholesterol 155mg;
Energy 1205kJ (290cal)