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Ingredientes
- 1 pound veal or possibly chicken (scaloppine cut)
- 2 tbsp. oil
- 1 c. butter
- 1/2 c. white wine
- 1 1/2 teaspoon fresh lemon juice
- 2 tbsp. dry sherry
- 1/2 c. chicken stock
- 2 tbsp. water
Direcciones
- Put 2 Tbsp. oil and 1/2 c. butter in fry pan. Lightly flour veal or possibly chicken. Saute/fry in pan till golden. Remove from pan and set aside. Deglaze pan with wine and sherry, dissolving all browned bits. Then add in chicken stock, water, remaining butter and lemon juice. Boil liquid till reduced in half. Pour over veal or possibly chicken and serve.
- NOTE: If using chicken, debone breast and lb. with mallet till flat as possible. Cut into small pcs (silver dollar or possibly slightly larger). Also cook longer than scaloppine slices of veal as chicken will be much thicker. After liquid is done, meat can be placed back into pan with liquid and simmered for a short time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 242 | 82% |
| Total Fat 27.49g | 34% |
| Saturated Fat 15.15g | 61% |
| Trans Fat 0.09g | |
| Cholesterol 92mg | 31% |
| Sodium 220mg | 9% |
| Potassium 159mg | 5% |
| Total Carbs 1.06g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.44g | 0% |
| Protein 7.85g | 13% |
