Yield: 4 servings
|8||Strips veal; 3-inches|
|⅛ pounds||Butter or margarine|
|1||Lemon; juice of|
|1||Egg; lightly beaten|
|Salt and pepper to taste|
|¼ pounds||Butter or margarine|
|Lemon wedges; parsley, mint|
Sauté8 strips of veal -- 3 inches long, 1 inch wide and ¼ inch thick -- in ⅛ lb. of butter or margarine, the juice of one lemon and some capers.
Meanwhile, lightly beat 1 egg, add salt and pepper and dip 4 slices of eggplant into the mixture. Cover with bread crumbs and fry in ¼ lb.
butter or margarine. Serve the veal on top of the eggplant slices. As a finishing touch garnish with wedges of lemon, or with parsley or mind.
Serves 4. ---- F
Per serving: 1097 Calories (kcal); 67g Total Fat; (54% calories from fat); 94g Protein; 30g Carbohydrate; 512mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); 12½ Lean Meat; 5 ½ Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates
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