A major hit, esp when served with Minnesota wild rice & grilled asparagus vinaigrette.
1) Heat large saute pan over med high burner. Add butter and oil.
2) Immerse veal in milk, shake off excess, dredge in seasoned flour. Saute about 30 secs on a side and reserve on a covered plate.
3) Add wine, chicklen stock, lemon juice (fresh), capers, and finely diced shallots to butter and oil mixture, and reduce by half.
4) Re-add veal slices to the pan and cook for an additional minute per side.
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Serving Size: 1 Serving (202g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 417 | ||
Calories from Fat: 259 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 96.2mg | 30 % | |
Sodium 344.2mg | 12 % | |
Potassium 534.1mg | 14 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 11g | ||
Protein 23.9g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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