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Ingredientes
- 4 lg. veal cutlets
- 4-6 ounce. freshly grated Parmesan cheese
- Salt and pepper to taste
- 3 tbsp. extra virgin olive oil
- 1 lg. clove garlic, chopped
- 1/2 c. beef bouillon
- 1/2 c. dry sherry
- 1 tbsp. lemon juice
- 1/4 teaspoon marjoram
- 1/4 teaspoon thyme
- 8-12 ounce. egg noodles
- 1/2 pound to 12 ounce. sliced mushrooms
Direcciones
- Slice meat in 3-inch strips. Lb. salt, pepper and Parmesan cheese into meat. Heat oil; brown meat, garlic and mushrooms in oil, adding more oil if necessary.
- Drain excess fat from pan and add in sherry, bouillon, lemon juice, marjoram and thyme. Cover and cook 30 min slowly. Scrape all the meat particles from the pan. Cook noodles while meat is simmering. Serve meat on noodles immediately. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 103 | 36% |
| Total Fat 11.74g | 15% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.02g | |
| Cholesterol 45mg | 15% |
| Sodium 329mg | 14% |
| Potassium 135mg | 4% |
| Total Carbs 28.3g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.02g | 1% |
| Protein 12.07g | 19% |
