Veal cutlets with olive, tomato and anchovy sauce (recipe)

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Veal cutlets with olive, tomato and anchovy sauce (recipe)
NameVeal cutlets with olive, tomato and anchovy sauce
IngredientsOlive oil Garlic Tomatoes Tomatoes Black olives Anchovy fillets Flat leaf parsley Capers Olive oil Basil leaves Flat leaf parsley
Cooktime (in hours)0.333333333
Preptime (in hours)0.25
Totaltime (in hours)0.583333333
Keto friendlinessKeto friendly
Calories134.9
Fat11.4
Protein3.1
Carbohydrate6.8
Fiber2.3
Net carbohydrates4.5
Sugar3.5
Saturated fat1.6
Cholesterol (mg)4.5
Sodium331.7
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Veal cutlets with olive, tomato and anchovy sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Veal cutlets with olive, tomato and anchovy sauce (recipe) image(external)

Recipe instructions

  1. Sauce: Heat the oil over a low to medium heat, and cook the garlic for 1 minute, stirring constantly.
  2. Add the tomatoes, increase the heat and cook until the mixture is reduced by half, about 5 minutes.
  3. Lower the heat, add the remaining sauce ingredients and cook for another 3 minutes.
  4. Set aside and keep warm.
  5. Cutlets: Heat the oil over a medium heat, and cook the cutlets for 3-4 minutes each side; cook for a further 2-3 minutes if you prefer the meat well done.
  6. Place the cooked cutlets onto warmed serving plates, stir the basil and and parsley through the sauce and spoon a little over and around each cutlet.
  7. Any remaining sauce can be frozen for later use.

    Food tags
    Vegetable, Meat, European, Savory,, Stove Top



Keto-meter rating
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Time:
Prep Time in Hours and Mins:35M

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Contributors: Prab R. Tumpati, MD