The classic lemony, light entree!
Flatten each cutlet until thin. Dredge lightly in flour, shaking off the excess. Heat the oil and butter in a large skillet until VERY hot. Add the veal, but do not crowd the skillet. Saute over high heat until lightly browned, about 1 minute on each side. Remove to platter and keep warm.
Reduce the heat, add the wine and lemon juice to the skillet and bring to a boil, scaping up and brown bits. Add salt and pepper to taste, the parsley and any juices from the cooked cutlets to the skillet.. Stir untril combined and pour the sauce over the veal and serve immediately.
The veal needs very little cooking!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 64 | ||
Calories from Fat: 34 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 100.4mg | 3 % | |
Potassium 20.8mg | 1 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 5.9g | ||
Protein 0.8g | 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: 64
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