Veal Cutlet With Salsa Verde And Meditteranean Vegetables Recipe
Recipe By Kitchen Nine
5
15 Rating -
Rate
Non Vegdiet
1hr total
1hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Veal Cutlet With Salsa Verde And Meditteranean Vegetables Recipe
- 1/2 bunch Flat leaf parsley, leaves picked, coarsely chopped
- 1/2 tablespoon Capers, Drained
- 3/4 Anchovy fillets, drained on paper towel
- 1/2 Garlic Cloves, Crushed
- 1/4 tablespoon Lemon juice
- 0.13 cup Extra virgin olive oil
- 1.38 centimeter 1 small pumpkin, cut into thick slices
- 1/4 piece Red capsicum, cut into large
- 1/2 Zucchinis, halved lengthways
- 1 Veal cutlets
- As required Watercress, to serve
Nutrition
value
value
379
calories per serving
33 g Fat7 g Protein13 g Carbs6 g FiberOther
Current Totals
- Fat33g
- Protein7g
- Carbs13g
- Fiber6g
MacroNutrients
- Carbs13g
- Protein7g
- Fiber6g
Fats
- Fat33g
Vitamins & Minerals
- Calcium372mg
- Iron7mg
- Vitamin A3389mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B9249mcg
- Vitamin B120mcg
- Vitamin C168mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium69mg
- Manganese2mg
- Phosphorus100mg
- Selenium13mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine