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Scaloppine with gremolata are a tasty and aromatic dish, originally from Northern Italy. They are made with thin slices of veal round, sautéed in a pan with butter and white wine. The gremolata, a seasoning made with garlic, parsley and lemon zest, is then sprinkled over the scaloppine to add even more flavor. Scaloppine with gremolata are perfect to serve as a first course, accompanied by a side dish of vegetables or baked potatoes.
Step 1 of 2: Sauté the meat slices in butter, deglaze with the wine, season with salt and pepper, and cook for 15 minutes
Step 2 of 2: Mince the garlic, parsley and lemon zest, and 5 minutes before removing from the heat add the mince to the meat
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk
| Average values | Per serving203 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 957 kJ229 kcal | 473 kJ113 kcal |
| Fat | 11.44 g | 5.65 g |
| of which saturated fatty acids | 6.52 g | 3.22 g |
| Carbohydrates | 1.15 g | 0.57 g |
| of which sugars | 1.15 g | 0.57 g |
| Fibre | 0.81 g | 0.4 g |
| Protein | 21.14 g | 10.44 g |
| Salt | 0.1 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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