Pan-Seared Veal Escalopes with Lemon Caper Butter and Sautéed Greens
Yes, with a tweak: ensure no breading on the veal. About 5g net carbs per serving, lower than 7 in 10 Australian dishes.
What it is
Thinly pounded veal escalopes, pan-seared until golden, finished with a bright lemon caper butter sauce, and served with a side of fresh sautéed greens.
Key ingredients
Veal escalopes, butter, capers, lemon juice, white wine (small amount, reduced), fresh parsley, olive oil, mixed green vegetables (e.g., spinach, broccolini), salt, pepper.
How to make it keto
Ensure no breading on the veal. Confirm no flour or starch in the sauce. Request no carby sides (e.g., potatoes, pasta).
Watch out for
Breading (often used for 'schnitzel' style veal), flour/starch thickeners in sauce, white wine reduction could contain minimal residual sugar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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