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Ingredientes
- 4 to 5 veal cutlets
- 2 cloves garlic
- 2 tbsp. extra virgin olive oil
- 1 (14 ounce.) jar marinated artichoke hearts
- 2 sm. cans sliced mushrooms or possibly about 20 fresh mushrooms, sliced
- 1 (6 ounce.) can black olives, sliced
- 1 c. dry white wine
- 1 pound linguine
Direcciones
- Mince garlic and lightly saute/fry in extra virgin olive oil. Tenderize veal with meat mallet and add in to garlic and oil. Brown veal over low heat 3 to 5 min. Add in wine, artichoke hearts (including marinade), mushrooms and black olives (including liquid). Bring to a boil, then lower heat and cover pan. Simmer for about 30 min. Meanwhile, cook linguine according to package directions. Serve veal and vegetables in sauce over linguine. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 8 servings | |
| Calories 299 | |
| Calories from Fat 50 | 17% |
| Total Fat 5.74g | 7% |
| Saturated Fat 0.83g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 267mg | 11% |
| Potassium 259mg | 7% |
| Total Carbs 48.2g | 13% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.59g | 2% |
| Protein 8.75g | 14% |
