Servings: 4
Total Cost: $19.46
Cost Per Serving: $4.87
Total Calories: 2,113
Calories/Serving: 528
| Ingredient | Volume | Mass | Cost | Calorie |
| Salt, Table |
2 Teaspoons |
12.00 Grams |
$0.02 |
0 |
| Flour, White Unbleached All Purpose |
1/2 Cup |
2.13 Ounces |
$0.07 |
228 |
| Veal, Cutlets (4) |
* |
0.75 Pound |
$7.50 |
512 |
| Black Pepper, Ground |
1/2 Teaspoon |
1.07 Grams |
$0.01 |
3 |
| Veal, Cutlets |
* |
0.75 Pound |
$7.50 |
512 |
| Vegetable Oil |
1 1/2 Tablespoon |
21.00 Grams |
$0.05 |
180 |
| Butter, Unsalted |
5 Tablespoons |
70.00 Grams |
$0.31 |
500 |
| Wine, White Table |
1 Cup |
236.00 Grams |
$2.49 |
160 |
| Chicken Broth |
1/2 Cup |
121.50 Grams |
$0.05 |
6 |
| Garlic |
1 Teaspoon |
2.83 Grams |
$0.01 |
4 |
| Lemon juice, fresh |
2 Tablespoons |
1.00 Ounce |
$0.33 |
8 |
| Capers |
2 Tablespoons |
30.00 Grams |
$0.95 |
1 |
| Parsley, Fresh, Chopped |
1 Tablespoon |
9.38 Grams |
$0.16 |
0 |
|
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 veal scallops, about 3/4 pound, pounded to a thickness of 1/8-inch
1 1/2 tablespoons vegetable oil
5 tablespoons butter
1 cup dry white wine
1/2 cup chicken stock
1 garlic clove, chopped
1 lemon, juiced, or more to taste, (about 2 tablespoons) 2 tablespoon capers, drained
1 tablespoon chopped parsley leaves, optional, plus sprigs for garnish 4 servings View Full Recipe
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