Veal Pizzaiola

1. Heat oil in saute pan.

2. Saute veal very quickly until seared on both sides.

3. Drain oil, leave veal in pan.

4. Add butter and garlic, saute 30 sec.

5. Add remaining ingredients; simmer until sauce reaches desired consistency.

6. (If sauce is thin, remove meat while reducing sauce and return to pan when sauce is ready) Garnish and serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	39.0009 g
Protein	39.1866 g
Carbohydrates	12.6818 g
Energy	549.51 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3228 g
Water	294.9254 g
Aspartic acid	0.604 g
Calcium, Ca	316.3722 mg
Lutein + zeaxanthin	213.9568 g
Fiber, total dietary	4.2399 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	766.2528 g
Niacin	4.2251 mg
Vitamin A, RAE	123.3282 g
Arginine	0.631 g
Riboflavin	0.4034 mg
Tocopherol, beta	0.0467 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Fatty acids, total saturated 20:1	0.0991 g
Glutamic acid	1.6292 g
Sodium, Na	141.3573 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3984 g
Total lipid (fat)	39.0009 g
Manganese, Mn	0.5342 mg
Fructose	2.3331 g
Proline	0.2127 g
Fatty acids, total saturated 16:0	4.203 g
Sucrose	0.0023 g
Choline, total	122.0582 mg
Sugars, total	4.4837 g
Serine	0.2635 g
Fatty acids, total saturated 18:0	1.056 g
Fatty acids, total saturated 20:4 undifferentiated	0.0884 g
Vitamin B-6	0.3762 mg
Selenium, Se	28.5712 g
Ash	4.0352 g
Fatty acids, total saturated 18:1 undifferentiated	23.4463 g
Pantothenic acid	0.3099 mg
Phenylalanine	0.2594 g
Copper, Cu	0.891 mg
Betaine	0.2216 mg
Thiamin	0.556 mg
Retinol	51 g
Methionine	0.1428 g
Iron, Fe	3.6473 mg
Carbohydrate, by difference	12.6818 g
Phosphorus, P	516.3933 mg
Folate, total	73.657 g
Tocopherol, gamma	0.4893 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0391 g
Lycopene	4376.5947 g
Alanine	0.2566 g
Cholesterol	85 mg
Valine	0.256 g
Fatty acids, total saturated 18:2 undifferentiated	7.477 g
Glycine	0.3081 g
Carotene, alpha	171.8479 g
Glucose (dextrose)	2.131 g
Fatty acids, total saturated 14:0	0.0304 g
Zinc, Zn	3.0399 mg
Isoleucine	0.2041 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	8.0086 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.3514 g
Tocotrienol, alpha	0.017 mg
Vitamin A, IU	1606.2351 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0204 g
Folate, DFE	73.657 g
Tryptophan	0.0985 g
Vitamin C, total ascorbic acid	23.3091 mg
Phytosterols	72.0843 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0018 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.1923 g
Vitamin B-12	1.7 g
Vitamin K (phylloquinone)	31.416 g
Fatty acids, total saturated	5.508 g
Histidine	0.1421 g
Fatty acids, total monounsaturated	23.9822 g
Threonine	0.213 g
Folate, food	73.657 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.0175 g
Vitamin E (alpha-tocopherol)	5.6887 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0561 g
Magnesium, Mg	74.9857 mg
Lysine	0.1756 g
Potassium, K	890.6998 mg
Cystine	0.0966 g
Fluoride, F	3.9122 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.33 cup	0	0	0
Butter	1.5 1/2	128.25	5.8927	10.8
Olive oil	2 tablespoons	238.68	0	27
Tomato	6 ounces	30.6175	6.6168	0.3402
Parsley	0	0	0	0
Oregano	0.25 teaspoon	0.6625	0.1723	0.0107
Garlic Clove	4	151.3	0	0.85
salt pepper	1 pinch	151.3	0	0.85
veal scallopini	6 ounces	151.3	0	0.85