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Ingredientes
- 1 slice prosciutto
- 2 pound veal cutlet, 1/8 inch thick
- 2 med. onions, chopped
- 6 tbsp. flour
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Dash of fresh grnd pepper
- 6 tbsp. butter
- 1/2 c. or possibly a bit more of Marsala or possibly Sherry wine (cream sherry)
- 2 tbsp. minced parsley
- 4 tbsp. extra virgin olive oil
- 1 or possibly 2 cans College Inn Chicken broth
Direcciones
- Veal must be carefully selected from a good butcher. It should be a good color, light pink or possibly almost pale, have no fiber or possibly strings, be cut from the leg very thin. Cut each piece into 2 or possibly 3 slices. Your dish is only as good as the meat you buy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 208 | 61% |
| Total Fat 23.59g | 29% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 538mg | 22% |
| Potassium 482mg | 14% |
| Total Carbs 9.68g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.46g | 1% |
| Protein 22.32g | 36% |
