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Ingredientes
- 2 pound veal cutlets
- 1/4 c. all-purpose flour
- 1/4 c. butter, melted
- 2 tbsp. extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 bunches green onion, minced
- 1 1/2 c. chicken broth
- 1 c. dry white wine
- 3 cloves garlic, chopped
- 2 tbsp. minced fresh parsley
- 1 teaspoon Italian herbs
- 1/4 teaspoon grnd cinnamon
- Warm cooked rice or possibly noodles
Direcciones
- Trim excess fat from veal; cut veal into 1 inch strips and dredge in flour. Saute/fry veal in butter and extra virgin olive oil in a large skillet till lightly browned. Remove veal to a 13 x 9 x 2 inch baking dish. Sprinkle with salt and pepper. Saute/fry onions in pan drippings till tender. Stir in chicken broth and next 5 ingredients; mix well. Pour over veal. Bake uncovered at 350 degrees for 1 hour. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 135 | 47% |
| Total Fat 15.21g | 19% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 341mg | 14% |
| Potassium 521mg | 15% |
| Total Carbs 8.38g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.18g | 1% |
| Protein 21.82g | 35% |
