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Ingredientes
- 1/2 pound veal scallops or possibly thin veal cutlets
- 1 tbsp. all-purpose flour
- 1 teaspoon each butter & olive or possibly vegetable oil
- 1 c. sliced mushrooms
- 1/4 c. each dry white table wine & canned ready to serve chicken broth
- 1 tbsp. tomato paste
- 2 tbsp. half & half (blend of lowfat milk & cream)
- 2 teaspoon each minced fresh parsley & fresh basil or possibly 1/2 teaspoon basil leaves
- 1/8 teaspoon each salt & pepper
Direcciones
- On sheet of wax paper or possibly a paper plate dredge veal in flour, coating both sides.
- In 10 inch nonstick skillet combine butter and oil; heat till butter is melted. Add in veal and saute/fry over medium-high heat, turning once, till cooked through and lightly browned on both sides, 1-2 min on each side. Transfer to plate and set aside.
- In same skillet saute/fry mushrooms over medium-high heat, till mushrooms are lightly browned, 2-3 min. In 1 c. liquid measure combine wine, broth and tomato paste and stir till smooth. Stir into skillet; continuing to stir, cook, till mix thickens and is slightly reduced, 3-4 min. Stir in remaining ingredients; return veal to skillet and cook till heated through, 1-2 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 401g | |
| Calories 389 | |
| Calories from Fat 147 | 38% |
| Total Fat 16.5g | 21% |
| Saturated Fat 6.55g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 688mg | 29% |
| Potassium 1040mg | 30% |
| Total Carbs 14.77g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.68g | 2% |
| Protein 35.09g | 56% |
