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Ingredientes
- 6 veal cutlets
- Salt
- Pepper
- 1/2 c. flour
- 1/4 c. extra virgin olive oil
- 1/2 pound fresh sliced mushrooms
- 2/3 c. minced green onions
- 6 tomatoes
- 6 fresh basil leaves or possibly 1 tbsp. dry basil
- 1 1/2 c. marsala wine
- Parmesan cheese
- Parsley
Direcciones
- Mix flour, salt, and pepper together. Dredge cutlets well. Heat extra virgin olive oil in heavy skillet over medium heat. Add in veal, cook about 3 min on each side; drain. Add in mushrooms to skillet; saute/fry till tender. Remove from skillet. Saute/fry green onion in 2 Tbsp. oil. Stir in peeled, seeded, minced tomatoes and basil. Cook 4 to 5 min till most of liquid is evaporated. Add in marsala wine, simmer 8 min. Return veal to skillet, heat thoroughly. To serve, sprinkle with Parmesan cheese and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 391g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 126 | 34% |
| Total Fat 14.28g | 18% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 799mg | 23% |
| Total Carbs 34.96g | 9% |
| Dietary Fiber 3.8g | 13% |
| Sugars 13.52g | 9% |
| Protein 5.58g | 9% |
