Caper-Stuffed Veal with Tomato Spinach Sauce

Caper-Stuffed Veal with Tomato Spinach Sauce
12 Ingredients
  • ¼ c. drained capers
  • 2 tbsp. chopped fresh parsley
  • ⅓ c. dry bread crumbs
  • ½ tsp. anchovy paste
  • 4 tbsp. olive oil
  • 8 veal scaloppine (about 1 1/2 pounds in all)
  • salt
  • fresh-ground black pepper
  • 1 tbsp. butter
  • ½ c. red wine
  • 1½ c. canned crushed tomatoes in thick puree (one 15-ounce can)
  • 10 oz. spinach
Nutrition
573
29% daily value
4 servings
                                       
                                            low-​carb
     

Fat

51% 33

Saturated

51% 10

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 3

Carbs

6% 17

Carbs (net)

- 13

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

98% 49

Cholesterol

64% 193

Sodium

43% 1030

Calcium

17% 167

Magnesium

35% 140

Potassium

41% 1449

Iron

33% 6

Zinc

52% 8

Phosphorus

78% 548

Vitamin A

42% 376

Vitamin C

52% 31

Thiamin (B1)

26% 0

Riboflavin (B2)

50% 1

Niacin (B3)

97% 19

Vitamin B6

62% 1

Folate equivalent (total)

50% 199

Folate (food)

- 186

Folic acid

- 7

Vitamin B12

51% 3

Vitamin D

0% 0

Vitamin E

26% 5

Vitamin K

489% 391
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