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Ingredientes
- 8 thin slices veal from leg (about 3/4 lb.)
- 1/3 c. flour
- Salt & pepper
- 4 tbsp. butter
- 2 tbsp. chopped shallots (green onions)
- 1/4 c. dry white wine
- 1/2 c. heavy cream
- 1 tbsp. imported Dijon mustard
Direcciones
- Lb. scallopini with a mallet till very thin. Blend flour, salt, and pepper and dredge meat on both sides. Heat butter in heavy skillet; don't brown. Add in scallopini. Cook quickly till golden brown, about 2 min on each side. Remove from skillet and keep on a hot dish covered with foil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 2 servings | |
| Calories 419 | |
| Calories from Fat 304 | 73% |
| Total Fat 34.65g | 43% |
| Saturated Fat 21.55g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 263mg | 11% |
| Potassium 121mg | 3% |
| Total Carbs 19.43g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.4g | 0% |
| Protein 3.58g | 6% |
