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Ingredientes
- 3/4 to 1 pound veal escallops cut from the top of the leg and flattened
- 2 tbsp. butter
- 1/2 c. flour for dredging
- 1 tbsp. lemon juice
- 1 tbsp. brandy
- 1 tbsp. minced parsley
Direcciones
- Dry the veal on paper towels. In a large (10 inch) skillet, heat the butter till it is very warm but not brown. Dip the veal into flour and pat off excess flour between your hands. Put the veal into the skillet and brown for 3 min on each side. Remove the veal and place in an ovenproof dish in the oven. Add in lemon juice and brandy to butter in skillet. Simmer for 2 min and pour the sauce over the veal. Garnish with parsley and lemon slices.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 123g | |
| Calories 468 | |
| Calories from Fat 208 | 44% |
| Total Fat 23.68g | 30% |
| Saturated Fat 14.69g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 167mg | 7% |
| Potassium 113mg | 3% |
| Total Carbs 49.26g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.58g | 0% |
| Protein 6.86g | 11% |
