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Ingredientes
- Veal cutlets (about 1 lb.)
- 2 cans artichoke hearts
- Bunch of mushrooms
- 1 lemon
- Salt
- Pepper
- Parsley
- Flour
- But ter
- Extra virgin olive oil
Direcciones
- Dredge veal cutlets in flour, seasoned with salt and pepper. Fry lightly in butter.
- In a large frying pan, in butter and extra virgin olive oil, lightly saute/fry artichoke hearts and fresh mushrooms. Add in a glass plus a little more of white wine. Cover and let simmer. Add in cutlets and let cook for around 30 min. Slice a lemon and put on top. Season with salt, pepper, and fresh parsley (add in on top). Cover for around 10 min (let steam) and serve. Can be reheated and served as well.
- This recipe was given to Billy's grandmother by a friend from Northern Italy. Billy's mother made up the recipe by watching this dish being prepared--thus the indefinite amounts!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 195g | |
| Calories 75 | |
| Calories from Fat 5 | 7% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 538mg | 15% |
| Total Carbs 16.62g | 4% |
| Dietary Fiber 9.8g | 33% |
| Sugars 2.85g | 2% |
| Protein 5.24g | 8% |
