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Ingredientes
- 4 veal cutlets
- Flour for coating
- Salt and pepper
- 1 tbsp. oil
- 5 tbsp. butter
- 2 tbsp. lemon juice
- 3 tbsp. chicken stock or possibly broth
- 3 tbsp. minced parsley
- Lemon slices
Direcciones
- Cut veal into 2-4 equal pcs. Season flour with salt and pepper and use to coat the veal.
- Heat oil and 3 Tbsp. butter. Add in veal and saute/fry for 5 to 6 min on each side or possibly till tender. Place on a warmed serving platter and keep warm.
- Add in lemon juice and stock to pan juices. Bring to boil for 1 minute. Add in parsley and remaining butter and stir till blended. Pour over veal and garnish with lemon slices and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 2 servings | |
| Calories 326 | |
| Calories from Fat 314 | 96% |
| Total Fat 35.71g | 45% |
| Saturated Fat 18.76g | 75% |
| Trans Fat 0.18g | |
| Cholesterol 76mg | 25% |
| Sodium 243mg | 10% |
| Potassium 96mg | 3% |
| Total Carbs 3.2g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.82g | 1% |
| Protein 0.91g | 1% |
