6 Servings
1 tablespoon vegetable oil
2 teaspoons jalapenos, minced and seeded
fresh
1 1/2 cups red bell peppers, cut into strips
1/2 cup diagonally sliced
green onions
1 1/2 pounds veal scallops
1/3 cup flour
1 1/2 teaspoons chili
powder
1/4 teaspoon freshly ground black pepper, (optional)
1/4 teaspoon salt
2
tablespoons vegetable oil
28 ounces tomatoes
2 teaspoons chili powder
1/2
teaspoon freshly ground black pepper, (optional)
1 1/2 teaspoons grated lime rind
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add
jalapeno and bell pepper strips and sauté 4 to 5 minutes. Add green onions and sauté
1 minute more. Transfer vegetables to a plate and set aside Flatten veal to 1/8-inch
thickness. Set aside. Combine flour, 1 1/2 teaspoons chili powder, 1/4 teaspoon black
pepper and 1/4 teaspoon salt in a plastic bag. Add veal and shake to coat all pieces
with flour mixture. Heat 1 tablespoon oil in skillet over medium-high heat. Add half
of veal pieces and lightly brown on both sides. Repeat process with remaining oil
and veal. Transfer to plate containing vegetables. Add tomatoes to skillet, breaking
up whole tomatoes with a wooden spoon. Stir in 2 teaspoons chili powder and 1/2 teaspoon
black pepper. Simmer 3 to 4 minutes. Add lime rind and vegetables and veal mixture.
Heat 3 minutes, or until heated throughout.
Amount Per Serving
Calories 269 Calories from Fat 137
Percent Total Calories
From:
Fat 51% Protein 27% Carb. 21%
Nutrient Amount per Serving Value
Total Fat 15 g 24%
Saturated Fat 4 g 20%
Cholesterol 70 mg 23%
Sodium 214 mg 9%
Total Carbohydrate 14 g 5%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 18 g
Vitamin A 54% Vitamin C 142% Calcium 0% Iron 10%
