Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 1 pound veal medallions or possibly cutlets, pounded thin
- 1/3 c. flour
- 1/4 teaspoon salt
- 2 tbsp. extra virgin olive oil
- 3/4 c. chicken broth
- 1/3 c. blueberries, rinsed & liquid removed
- 1/2 teaspoon paprika
- 1/8 teaspoon white pepper
- 1 clove garlic, chopped
- 3 ounce. dry white wine
Direcciones
- Rinse veal and pat dry. Combine flour, paprika, salt and pepper; dredge veal in mix. Spray warm skillet with nonstick vegetable spray and add in extra virgin olive oil. Saute/fry veal till golden brown on both sides and veal is done. Place on hot platter.
- Add in garlic, broth and wine to skillet. Bring to boil, scraping up browned bits. Reduce sauce to 1/2 c. then bring to simmer and add in blueberries. Heat thoroughly. Pour sauce over veal.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 2 servings | |
| Calories 443 | |
| Calories from Fat 162 | 37% |
| Total Fat 18.24g | 23% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 562mg | 23% |
| Potassium 655mg | 19% |
| Total Carbs 27.63g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 9.19g | 6% |
| Protein 33.3g | 53% |
