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Ingredientes
- 3/4 pound veal
- 1/4 c. flour mixed with 1/2 teaspoon salt and 1/8 teaspoon pepper
- 2 to 3 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 clove garlic (cut in half)
- 1/4 pound mushrooms, sliced
- 1 tbsp. lemon juice
- 1 c. dry vermouth
- 1/3 c. chicken broth
- 1 tbsp. minced parsley
Direcciones
- Lb. veal. Dip into flour mix. Heat oil and 2 Tbsp. butter till warm. Add in garlic. Brown veal 2 to 3 pcs at a time for 2 to 3 min each side. Place in 8 x 8 x 2 inch dish. Throw away garlic. Add in 1 Tbsp. butter, if necessary and saute/fry mushrooms for 2 min. Pour over meat. Stir lemon juice into skillet. Add in wine and broth. Stir 1 minute over low heat. Pour over veal. Cold. Cover and chill till ready to serve. To serve, preheat oven to 325 degrees. Bake 30 min covered. Sprinkle with parsley and serve warm with fettucini. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 2 servings | |
| Calories 387 | |
| Calories from Fat 218 | 56% |
| Total Fat 24.72g | 31% |
| Saturated Fat 11.06g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 264mg | 11% |
| Potassium 615mg | 18% |
| Total Carbs 15.1g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.17g | 1% |
| Protein 26.36g | 42% |
