Veal with Olives
Ingredients
- 1 tablespoon olive oil
- 4 veal noisettes trimmed of fat, about 5 oz each
- 1 small onion thinly sliced
- 1 bay leaf
- 1 strip of lemon rind
- 1/2 pint dry white wine
- 2 oz green olives stoned and finely chopped
- 1 teaspoon fresh thyme
- salt and pepper
- 3 tablespoons natural low-fat yogurt
- 1 egg yolk
for the garnish
- 8 large green olives
- sprigs of fresh thyme
Instructions
- Heat the olive oil in a non-stick frying pan and gently fry the noisettes until lightly golden. Add the onion, bay leaf, lemon rind, white wine, stoned green olives and thyme with salt and pepper to taste.
- Cover and simmer for 25 minutes, until tender. Remove and keep warm.
- Discard the bay leaf and blend the cooking liquid with the yogurt and egg yolk. Heat the sauce through very gently without allowing it to come to the boil.
- Spoon the hot sauce over the veal and garnish with the olives and sprigs of thyme.
- Pare the lemon carefully to ensure no pith is attached to the rind. If you use olives that have been preserved in brine, rinse thoroughly in cold water.
Calories: 351 kcal
Carbohydrates: 6 g
Protein: 30 g
Fat: 18g
Saturated Fat: 5 g
Cholesterol: 166 mg
Sodium: 478 mg
Potassium: 581 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 186 IU
Vitamin C: 3 mg
Calcium: 80 mg
Iron: 2 mg