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Suggest a better descriptionPound cutlets with flat side of meat mallet until uniformly thin. Season with salt & pepper. Saute in clarified butter, & hold on hot plate. Using same pan at low heat, add softened-not melted-butter, lemon juice, shallots & parsley. Add veal & allow to simmer for 2 to 3 minutes over low heat. Remove veal & arrange on serving plates with slice of lemon between each cutlet. Pour remaining sauce over portions & serve. THE COVEY CARMEL VALLEY RD., CARMEL WINE: ROBERT MONDAVI NAPA GAMAY From the
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Serving Size: 1 Serving (256g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 419 | ||
Calories from Fat: 419 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.8g | 62 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 123.9mg | 38 % | |
Sodium 326.2mg | 11 % | |
Potassium 59.1mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.7g | ||
Protein 0.9g | 1 % | |
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: 419
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