Veal Cutlets With Caper, Tomato And Anchovy Salsa Recipe
Recipe By Kitchen Nine
5
18 Rating -
Rate
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Veal Cutlets With Caper, Tomato And Anchovy Salsa Recipe
- 0.06 cup Olive oil
- 1/2 Garlic cloves, sliced thinly
- 1 Anchovies, chopped
- 1.38 tablespoon Salted capers, rinsed and drained
- 75 gram Tomatoes, peeled and chopped
- 1/4 Red capsicum, seeds removed and cut into chunks
- 1/2 tablespoon Chopped basil, extra for garnish
- As required Salt and ground black pepper
- 1 Thick slices wood fired bread
- 1/2 tablespoon Olive oil
Nutrition
value
value
225
calories per serving
23 g Fat1 g Protein3 g Carbs3 g FiberOther
Current Totals
- Fat23g
- Protein1g
- Carbs3g
- Fiber3g
MacroNutrients
- Carbs3g
- Protein1g
- Fiber3g
Fats
- Fat23g
Vitamins & Minerals
- Calcium36mg
- Iron< 1mg
- Vitamin A699mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B924mcg
- Vitamin B120mcg
- Vitamin C23mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium26mg
- Manganese1mg
- Phosphorus21mg
- Selenium< 1mcg
- Zinc< 1mg
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