Keto4Karboholics Veal Pizzaiola with Garlic Bread
Date night tonight and I made one of our absolute favorite meals, Veal Pizzaiola! It was tender, flavorful, and made me feel like I was having a cheat it was too good. I served it on a bed of boiled cabbage strips(cut leaves into strips and boiled for 10 mins)and a piece of garlic bread! Enjoy!!!!!
Keto4Karboholics Veal Pizzaiola
(This is a dinner that requires about 1-2hrs of active prep/cooking)
You will Have extra Sauce which is not factored into the macros
Makes 4 Servings: 518 Calories, 48g Fat, 4.3g Carbs,35g Protein
3 Tbsps Olive Oil
3 Cloves garlic, minced
1 tsp onion powder
2 tablespoons fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 tablespoon Italian seasoning
One 28-ounce can diced tomatoes
8 ounces canned tomato puree
4 ounces red wine
3 Tbsps. Butter
2 Tbsps. Olive oil
3 cloves garlic, sliced
4 4-ounce slices veal cutlets, pounded to 1/4-inch thickness
1 tablespoon chopped fresh basil
10 oz Marinara Sauce(see above)
3 ounces red wine
6 ounces fresh mozzarella, sliced into 1/3-inch rounds
For the sauce: In a medium saucepan, add the olive oil and heat over medium heat. Add the garlic and onion powder and sauté until golden (2 mins). Add the basil, oregano, Italian seasoning, and sauté for 2 minutes. Pour the diced tomatoes into the pan. Bring to a simmer and add the tomato sauce and wine. Reduce the heat to medium-low and simmer, covered, for up to 3 hours (it’s good to eat after 30 mins if you are in a rush).
For the pizzaiola: Heat the butter and oil in a sauté pan set over medium-high heat, add the garlic and sauté until golden. Add the veal and sauté until browned on both sides, about 3 minutes. Add the basil, tomatoes, wine and salt, and cook for 4 to 5 minutes. Add 10 ounces of the marinara sauce and lower the temperature to a simmer and continue to cook until sauce thickens and begins to deepen in color. Place the sliced mozzarella on top of the veal. Cover and cook until the mozzarella melts and the sauce is at a bubble. Plate on a large platter. I shredded cabbage into strips and boiled for 10 minutes as a substitute for noodles and it was perfection!
Makes 16 Servings
1 Piece:113 Calories, 9g Fat, 2g Carbs,5g Protein
1 1/2 cup shredded part skim mozzarella cheese
2 ounces cream cheese
1 large egg
1 1/4 cup almond flour
2 tbsp Ground Flaxseed
1/2 tsp baking soda
pinch of salt
3 Tbsps. Of Melted Butter
2 Cloves of Fresh Garlic, minced
1 Tbsp. of parsley
½ tsp salt
Preheat the oven to 400 degrees F and position the rack to the middle of the oven.
Line a cookie sheet with a piece of parchment or a Silpat.
Melt the mozzarella and cream cheese together in a microwave-safe bowl for 1 minute. Stir, then heat another 30 seconds.
Scrape the cheese into the bowl of a stand mixer with the paddle or bread hook (or use your hands) and mix on medium for 1 min.
Add the egg and mix until blended.
Add the dry ingredients and mix until thoroughly combined (about 3-4 mins).
Dampen your hands with water to make handling it easier then form the dough into a wide semi flat loaf.
Bake for approximately 13-15 minutes until the dough browns.
While the bread is cooking mix all the topping ingredients together.
Remove from the oven and slice the loaf in half and using a pastry brush or BBQ brush evenly spread the topping across both halves.
Return to the oven for 5 minutes. Remove and slice each half into 8 pieces.