Ingrédients pour Chuletas De Ternera Con Aceitunas Veal With Olives
- veal chops
- Salt and Pepper, generously
- 2 tablespoons butter
- Marsala Wine
- Green Olives
- 1/2 cup dry white wine
- 1/2 cup pitted Kalamata olives
- fresh parsley (optional)
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Comment préparer Chuletas De Ternera Con Aceitunas Veal With Olives
- Season veal chops generously with salt and pepper.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the veal chops and cook for 3-4 minutes per side, until lightly browned.
- Pour in 1/2 cup of dry white wine, scraping up any browned bits from the bottom of the pan.
- Add 1/2 cup of pitted Kalamata olives.
- Reduce heat to low, simmer for 1 minute, allowing the sauce to slightly thicken.
- Serve immediately, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
2g
Fat
40g
Carbs
0g