Try this Veal Scaloppine with Cheese recipe, or contribute your own.
Suggest a better descriptionPound the veal very lightly until very thin. Heat six tablespoons of the butter in a skillet, add the veal and cook until brown on both sides. Add the sherry and cook a few seconds longer. Remove from the heat. To make sauce, melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the water and milk to a boil and dissolve the bouillon cube in the mixture. Add all at once to the butter mixture, stirring v igorously with the whisk until the sauce is thickened and smooth. Season with nutmeg and pepper. Arrange the veal in a single layer in a shallow baking dish. Scape loose the brown particles from the skillet and pour dripping over the meat. Top with the sauce and arrange cheese over all. If desired refrigerate several hours. Before serving, heat in a preheated hot oven (425 degrees) until the cheese melts and turns brown, about twenty minutes. Yield: 6 servings Recipe by: Cooking Live Show #CL8880 Posted to MC-Recipe Digest V1 #607 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (1350g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 880 | ||
Calories from Fat: 840 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.3g | 124 % | |
Saturated Fat 58.9g | 294 % | |
Monounsaturated Fat 24.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 246.9mg | 76 % | |
Sodium 706.7mg | 24 % | |
Potassium 95.2mg | 3 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 10.8g | ||
Protein 3.5g | 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: 880
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