Veal Scaloppine with Spring Pea Coulis and Asparagus recipes

Veal Scaloppine with Spring Pea Coulis and Asparagus recipes
7 Ingredients
  • 1 1/4 pounds slender asparagus spears, trimmed
  • vegetable oil spray
  • 1/4 cup finely chopped shallots
  • 2 cups frozen petite peas (about 9 ounces), thawed
  • 3/4 cup canned low-salt chicken broth
  • 3 teaspoons minced fresh tarragon
  • 6 3-ounce boneless veal round cutlets, each cut into 3 pieces
Nutrition
179
9% daily value
6 servings
                                       
                                            low-​sodium, dairy-​free, gluten-​free
     

Fat

12% 8

Saturated

10% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

4% 11

Carbs (net)

- 7

Fiber

18% 4

Sugars

- 5

Sugars, added

- 0

Protein

33% 17

Cholesterol

16% 48

Sodium

3% 62

Calcium

5% 49

Magnesium

11% 44

Potassium

15% 537

Iron

19% 3

Zinc

19% 3

Phosphorus

33% 228

Vitamin A

6% 53

Vitamin C

38% 23

Thiamin (B1)

20% 0

Riboflavin (B2)

21% 0

Niacin (B3)

33% 7

Vitamin B6

22% 0

Folate equivalent (total)

22% 87

Folate (food)

- 87

Folic acid

- 0

Vitamin B12

14% 1

Vitamin D

- 0

Vitamin E

10% 2

Vitamin K

62% 50
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