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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- �
- 4 veal loin chops, 6 to 8 ounces each
- 2 tablespoons virgin olive oil
- 2(2-inch)sprigs fresh rosemary
- juice of 1 medium� lemon
- salt and finely� ground pepper to taste
Directions
Brush veal chops liberally on each side with olive oil.
strip leaves off rosemary sprigs and press leaves into both sides of each veal chop. sprinkle lemon juice on each side and refrigerate for� 50 minutes.
Prepare barbecue for medium-heat grilling or preheat broiler,� if necessary. Grill veal� abaout 3 inches from heat for 5 to 7 minutes on each side. The veal should be very pink inside. Take veal oof grill and sprinkle with salt and pepper. Serve immediately.
The second goes here...