Broccoli rabe and breaded veal scallopini
A delicious Broccoli Rabe and Breaded Veal Scallopini recipe that is gluten-free, lacto-ovo vegetarian, and primal. This dish covers 18% of your daily requirements of vitamins and minerals. It is a great affordable side dish to enjoy with family or guests.
Ingredients
broccoli rabe
500 g
butter
2 Tbsps
free range eggs
1
olive oil
4 servings
salt and pepper
4 servings
yellow onion
1 small
Method
- Wash and steam the broccoli rabe for a few minutes (3 or
- in a pressure cooker.Thinly slice the onion. Peel the garlic clove, cut in half and remove the stem.
- Heat up 1 or 2 tbsp olive oil in a deep pan.Saut the onion and garlic for a few minutes on medium heat until translucent.
- Add the broccoli rabe, close with a lid and cook for a few minutes.
- Cut the tomatoes in 4 or 8 wedges depending on their size, add to the pan and cook several more minutes.Season with salt and pepper and serve.Proceed as follows with each scalopini:Season with salt and pepper.Dip in beaten egg.Dip in bread crumb and cover evenly.Pan fry in a good amount of butter (add more butter before flipping as the bread crumb will absorb it), 1 or 2 minutes on each side over high heat.
Nutrition:
Carbs
5 g
Fat
21 g
Protein
5 g
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