Italian · Dinner
Roast Veal with White Wine (Keto)
Pan-seared veal cutlet braised in white wine with garlic and rosemary, finished with cream and served over cauliflower mash and sautéed spinach. Rich butter-based pan sauce, no flour thickener, keto-friendly Italian preparation with high fat content and minimal carbohydrates.
$8
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
44.6gFat
9.8gCarbs
2.9gSugar
3.6gFiber
610mgSodium
232mgChol
22.1gSat Fat
980mgPotassium
210mgCalcium
3.1mgIron
2.4mcgVitamin B12
38mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Pat veal dry with paper towels and season with salt and pepper. Mince garlic, chop cauliflower into small florets.
2
Sear
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear veal 2 minutes per side until golden brown, then remove to a plate.
3
Braise
Pour white wine into the skillet, scrape up browned bits, add veal with minced garlic and rosemary sprig. Cover, simmer over low heat 8 minutes until veal is tender with no pink inside.
4
Reduce
Stir heavy cream into the skillet, simmer uncovered over medium-low heat 3 minutes until sauce thickens slightly and coats the back of a spoon.
5
Plate
Boil cauliflower 8 minutes until fork-tender, mash with remaining 1 tbsp butter and parmesan. Sauté spinach 2 minutes until wilted, arrange on plate with veal and sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g veal cutlet
- 1/2 cup120ml dry white wine
- 4 cloves4 cloves garlic
- 2 sprig2 sprig fresh rosemary
- 4 tbsp4 tbsp butter
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml heavy cream
- 1 cup120g cauliflower
- 4 cups120g fresh spinach
- 2 tbsp2 tbsp parmesan
- salt, to taste
- black pepper, to taste
