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Ingredientes
- 16 mushroom caps
- 8 ounce. veal scallopini
- 1/2 c. flour
- 3 Tbsp. corn oil
- 2 Tbsp. butter
- 2 cloves garlic, chopped
- 1 Tbsp. parsley, chopped
- 2 anchovies, chopped
- 2 artichoke hearts
- 6 pitted black olives
- 2/3 c. dry white wine
- 3/4 c. heated chicken broth
- salt and pepper, to taste
Direcciones
- Parboil the mushroom caps for 3 1/2 min. Immediately plunge them into ice water to arrest the cooking process; drain.
- Lb. out the veal. Lightly dredge it in flour; tap off the excess.
- Place the oil in a large skillet over a high flame. When warm, put in the saut
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 224 | 70% |
| Total Fat 25.17g | 31% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.02g | |
| Cholesterol 31mg | 10% |
| Sodium 63mg | 3% |
| Potassium 320mg | 9% |
| Total Carbs 12.43g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.18g | 1% |
| Protein 8.07g | 13% |
