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Ingredientes
- 1 1/2 pound thin veal cutlets
- Clove garlic
- Flour
- 1/4 c. butter
- 1/2 pound fresh mushrooms, sliced
- 1/2 fresh lemon
- Canned chicken broth
- 1/2 teaspoon salt
- Grated lemon peel
- Snipped parsley
Direcciones
- Lb. veal to 1/4 inch thick. Cut garlic in half, rub sides of veal and coat with flour. Cut into 2 inch pcs.
- Heat skillet to 325 degrees. Heat butter and fry veal to golden. Squeeze lemon juice into 1/3 c. and fill rest with chicken broth. Add in mushrooms and broth to meat. Sprinkle with salt and pepper. Turn skillet down to simmer for about 20 min. Check liquid to make sure it doesn't evaporate. Put on platter and garnish with peel and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 131 | 55% |
| Total Fat 14.88g | 19% |
| Saturated Fat 8.26g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 471mg | 20% |
| Potassium 550mg | 16% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.02g | 1% |
| Protein 24.24g | 39% |
