Atkins Beef Recipes

Ingredients:

1 lb veal scallops, 1/8' to 1/4' thick
1/4 cup atkins bake mix
1/2 tsp salt
1/4 tsp paprika
2 tbsp olive oil
1/2 cup dry white wine
1 tbsp fresh lemon juice
1 tbsp nonpareil capers, drained
1 tbsp unsalted butter

Instructions:

Versatile is the operative word here. This recipe will also work with thin
chicken cutlets or boneless pork chops (pounded thin).

1. Heat oven to warm setting. Mix bake mix, salt, and paprika on a plate.

2. Heat half the oil over medium heat in a large nonstick skillet. Dredge
half the cutlets and place immediately in hot oil; do not crowd pan
(cutlets should not touch each other). Cook 2 minutes per side, until
cooked through. Transfer to a platter and place in warm oven. Wipe skillet
and repeat with remaining cutlets.

3. Add wine and lemon juice to skillet; scrape up brown bits from bottom.
Bring to boil over high heat and cook 1 to 2 minutes until thickened. Swirl
in butter until melted; mix in capers. Spoon sauce over veal.

Prep time: 10 minutes

Bake/Cook time: 15 minutes

Carbohydrates: 4.5 grams

Net Carbs: 3 grams

Fiber: 1.5 grams

Protein: 53.5 grams

Fat: 26.5 grams

Calories: 548

Servings: 2