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Ingredientes
- 2 lbs. veal cutlets, sliced wafer-thin
- Seasoned flour
- 2 tbsp. extra virgin olive oil or possibly salad oil
- 1 c. beef or possibly chicken broth
- 1/2 pound mushrooms, thinly sliced
- 1 bay leaf
- Parsley
- 1/2 c. N.Y. State Sauterne Wine
- Grated Parmesan cheese
Direcciones
- Coat cutlets very lightly with seasoned flour. Cook in extra virgin olive oil over low heat, till lightly browned. Add in broth slowly. Add in mushrooms and bring to a boil.
- Lower heat, cover and simmer 20 min, turning veal once. Add in parsley, bay leaf and wine, bring to a boil; remove from heat and serve at once with grated Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 181 | 50% |
| Total Fat 20.18g | 25% |
| Saturated Fat 5.84g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 160mg | 7% |
| Potassium 824mg | 24% |
| Total Carbs 2.57g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.91g | 1% |
| Protein 41.28g | 66% |
