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Ingredientes
- 1 pound thin veal cutlets
- 4 tbsp. butter
- 1/4 c. grated Parmesan cheese
- 1/4 c. flour
- 1/2 teaspoon dry parsley
- 1/8 teaspoon garlic pwdr
- Pepper to taste
Direcciones
- Combine grated cheese, flour, parsley, garlic and pepper in shallow bowl. Dredge veal cutlets in this mix. In large skillet, heat butter. Cook meat till brown and tender on both sides. Remove to platter. Add in water and bouillon cubes to skillet, scraping brownings from bottom of pan. Simmer for 3 min.
- Combine wine and flour. Add in slowly to skillet. Stir till smooth and thick. Pour sauce over veal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 137 | 57% |
| Total Fat 15.5g | 19% |
| Saturated Fat 9.02g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 241mg | 10% |
| Potassium 263mg | 8% |
| Total Carbs 6.3g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.11g | 0% |
| Protein 18.24g | 29% |
