Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ Lbs. veal scallops
- ¼ Tsp. salt
- 2 eggs, Beaten
- 1 C. butter
- 1 lemon, thinly sliced
- =
Directions
Pound veal gently to an even ⅛ inch thickness.
Combine flour, salt and pepper
Dip veal scallops in flour, then eggs and bread crumbs.
Melt butter in large skillet until very hot; fry veal scallops, a few at a time, until golden brown.
Remove veal scallops to a heated platter.
Add lemon juice to pan drippings; Cool for 2 to 3 minutes. oour over veal scallops and garnish with lemon slices.