EatSmarter exclusive recipe

Veal Fillet Sicilian-Stylewith Orange and Grapefruit Salad

Veal Fillet Sicilian-Style - Veal Fillet Sicilian-Style - The veal is quite delicate and slightly sour from the citrus fruits
585 kcal
Veal Fillet Sicilian-Style - The veal is quite delicate and slightly sour from the citrus fruits

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Difficulty:easy
Preparation:30 min
Ready in:45 min
Low-sugar
low-carb
Vitamin-rich
Mineral-rich
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1 serving contains (Percentage of daily recommendation)
Calories585 kcal(29%)
Protein48 g(96%)
Fat29 g(36%)
Carbohydrates27 g(10%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1Oranges
½pink Grapefruit
Salt
Pepper
½Red onion
½small Fennel bulb (about 150 g)
½ ouncesPistachios
¼Lemons
2 tablespoonsOlive oil
3Veal (about 50 grams)
1 sprigRosemary

Kitchen Utensils

1 Skillet, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Whisk, 1 Slotted spatula, 1 Meat mallet, 1 Citrus juicer, 1 Plastic wrap, 1 Plate

Directions

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1 Peel the oranges and grapefruit following the curve of the fruit and remove the bitter white pith.
2 Cut oranges and grapefruit into thin slices, place on a plate and season with a little salt and pepper.
3 Peel the red onion and cut into thin rings.
4 Trim fennel bulb, rinse, pat dry and cut into very small cubes or strips. Rinse the fennel fronds, shake dry and finely chop.
5 Chop pistachios coarsely and lightly toast in a pan over medium heat, shaking pan frequently.
6 Place orange and grapefruit slices on a plate and top with onion, fennel and pistachios. Squeeze lemon.
7 Whisk 2 tablespoons lemon juice with salt and pepper to taste, then slowly add 3 tablespoons oil, whisking to combine. Add to the orange and grapefruit slices and let stand 10-20 minutes.
8 Meanwhile, pat veal dry and place between layers of plastic wrap. Pound to an even thinness using a meat mallet.
9 Rinse the rosemary and shake dry. Heat the remaining oil in a non-stick pan. Add veal and rosemary and cook until meat is browned on both sides, about 1 minute total. Season with salt and pepper and serve with the salad.
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