Veal scallops at their best!
Place veal between layers of wax paper and pound with a mallet until 1/4" thick. Sprinkle with salt and peppr then lightly dip into flour, shaking off excess.
In a large skillet, melt 2 Tb. butter and the oil together. When butter is hot and beginning to lightly brown, sauté a single layer of veal. Brown for 2 to 3 minutes on each side and remove to a platter and keep warm. Brown remaining veal. When all the veal has been browned and removed, pour off all but a light film of fat and add the Madeira wine, lemon juice and broth, stirring and scraping up browned particles from the bottom of the pan. Mix cornstarch with the water until smooth. Add slowly to the wine-broth sauce and whisk until slightly thickened. Add the sliced mushrooms and simmer until bubbly.
Arrange the veal slices on individual plates and top with a generous spoonful of the sauce and serve at once.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 | ||
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Calories: 279 | ||
Calories from Fat: 140 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.6g | 21 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 34.3mg | 11 % | |
Sodium 197.2mg | 7 % | |
Potassium 123.1mg | 3 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 25.2g | ||
Protein 3.6g | 5 % | |
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: 279
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