Veal is an excellent option if you are trying to switch up your protein source. This melt-in-your-mouth Veal Stew with fresh Sage has a subtle earthy flavor and one serving packs 36 grams of protein. This low carb meal has a rich and hearty texture and you can’t go wrong with a Celery & Onion base!
Serving Size: 1 ½ cups
Protein: 36 grams
Carbs: 15 grams
Fat: 15 grams
20 oz. Veal cutlets (pounded and cut into small pieces)
3 tbsp Extra Virgin Olive Oil
¾ cup Onion (chopped)
¾ cup Celery (chopped)
¾ cup Carrots (chopped)
28 oz. can Whole Plum Tomatoes (chopped)
1 cup Dry White Cooking Wine
4 cups Chicken Broth (low sodium)
2 tbsp Buttery spread (butter substitute)
Sea Salt & Fresh Ground Pepper to taste
1 tsp. Fresh Lemon Juice with 1 tsp. Zest
After pounding veal cutlets and cutting into small pieces, toss with 1 tbl. Olive oil. In 4 quart saucepan, heat remaining olive oil and sauté the veal over medium high heat. Turn and continue to sauté. Remove the veal from the pan and keep warm.
Toss in the onion, celery and carrots and sauté until onions are translucent.
Now pour in tomatoes, dry white wine and chicken broth and stir until all the bits are scraped from the bottom of pan.
Cook the sauce over medium high heat for 10 minutes.
Return Veal to pan and incorporate buttery spread. Continue to cook additional 5-8 minutes. Season to taste with sea salt and ground pepper, add lemon juice and zest. Serve garnished with Fresh Sage Leaves.
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