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Ingredientes
- 4-6 thin veal cutlets
- 1 egg, beaten
- 1 can chicken broth
- Parsley flakes
- 1 lemon, thinly sliced
- Lemon juice
- 1/2 stick butter
- Flour
- Veg. oil
- Italian bread crumbs
Direcciones
- Dust veal in flour, then in beaten egg and cover with bread crumbs. Brown in warm oil. Set aside. Cook broth, lemon, butter till lemon is tender. Add in flour to thicken, stirring constantly till bubbly. Add in parsley flakes and stir in. Place veal in baking dish. Pour sauce over and heat through. Garnish with parsley. Add in lemon juice to suit your taste.
- Note: Boneless chicken breasts or possibly fish fillets may be used instead of veal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 2 servings | |
| Calories 255 | |
| Calories from Fat 223 | 87% |
| Total Fat 25.37g | 32% |
| Saturated Fat 15.27g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 544mg | 23% |
| Potassium 239mg | 7% |
| Total Carbs 2.76g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.64g | 0% |
| Protein 5.41g | 9% |
