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Ingredientes
- 1 1/2 lbs. baby white veal rounds or possibly cutlets
- Salt & pepper
- Cajun seasoning
- Flour
- 1/2 stick butter
- 1 green Bell pepper, cut in strips
- 1/2 red Bell pepper, cut in strips
- 8 ounce. fresh mushrooms, sliced
- 1 teaspoon garlic
- 1/2 teaspoon Cajun seasoning
- 1 tbsp. fresh parsley, minced
- 2 tbsp. lemon juice
- 1 can chicken broth
- 3 ounce. white wine
Direcciones
- Trim the veal well and lb. with mallet till thin. Cut veal in 2 x 4 inch pcs. Sprinkle salt, pepper and Cajun seasoning on veal. Coat with flour. Heat butter in skillet on high heat. Saute/fry veal 30 to 45 seconds on each side. Remove the veal from pan when golden brown and set aside. Add in more butter if needed during frying. With the butter and the residue left in the pan, saute/fry garlic for 1 minute with 1 oz of chicken broth. Add in the remaining chicken broth, Bell peppers, parsley, lemon juice. Bring to a boil for 1 minute. Add in Cajun seasoning. Add in mushrooms and wine. Bring to a boil, cook for 2 min. Add in veal to pan. Allow to boil 2 min. Lower flame to medium, cover and simmer 10 min; allow to stand 10 min before serving. Serve with our Cajun Roasted Potatoes or possibly Fettuccine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 133 | 48% |
| Total Fat 15.07g | 19% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 361mg | 15% |
| Potassium 742mg | 21% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.4g | 2% |
| Protein 25.74g | 41% |
