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Ingredientes
- 1/3 c. all purpose flour
- 1/4 teaspoon salt
- 1 pound veal scallops or possibly cutlets, sliced 1/4 inch thick
- 2-3 tbsp. butter
- Juice of 2 lemons
- 2 tbsp. Worcestershire sauce
- 1 c. chicken broth
- 1/4 c. dry vermouth or possibly white wine
- 1 teaspoon dry marjoram
- 1 bay leaf
- 1 (14 ounce.) can artichoke hearts, liquid removed
- Warm cooked noodles
- Lemon slices
- Parsley
Direcciones
- Combine flour and salt; dredge veal in flour mix (in baggie). Heat butter in a large skillet over medium heat. Add in veal and cook 1 minute on each side, remove and drain on paper towels. Add in lemon juice and next 6 ingredients to skillet. Bring mix to a boil stirring often. Add in veal and artichokes; cover, reduce heat and simmer about 5 min. Throw away bay leaf. Serve over cooked noodles. Garnish with lemon slices and parsley. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 399g | |
| Recipe makes 2 servings | |
| Calories 440 | |
| Calories from Fat 170 | 39% |
| Total Fat 19.27g | 24% |
| Saturated Fat 10.53g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 891mg | 37% |
| Potassium 885mg | 25% |
| Total Carbs 27.01g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 2.78g | 2% |
| Protein 34.37g | 55% |
