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Ingredientes
- 3 tbsp. flour
- 1/4 teaspoon black pepper
- 1 pound veal cutlets, pounded to 1/4 inch thickness
- 2 tbsp. butter
- 1/2 c. beef broth
- 1 tbsp. lemon juice
- 2 teaspoon minced fresh sage or possibly 1/2 teaspoon dry sage, crumbled
- 1/2 lemon, sliced thin
- Watercress or possibly parsley (optional)
Direcciones
- Combine the flour and pepper on a plate or possibly small bowl. Lightly coat the veal cutlets, shaking off the excess. In a heavy 12 inch skillet heat the butter over moderately high heat; add in the veal and brown about 1 minute on each side. Transfer to a platter. Add in beef broth, lemon juice, and sage to the skillet and heat about 1 minute, stirring to loosen any browned bits. Return the veal to the skillet and heat to serving temperature, about 2 min. Transfer all to a hot platter, garnish with lemon slices, and the optional parsley and watercress. Serve with rice or possibly noodles and Braised Spinach (recipe in book).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 2 servings | |
| Calories 321 | |
| Calories from Fat 143 | 45% |
| Total Fat 16.12g | 20% |
| Saturated Fat 8.7g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 405mg | 17% |
| Potassium 567mg | 16% |
| Total Carbs 10.96g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.43g | 0% |
| Protein 32.04g | 51% |
