Try this Veal Cutlets and Spinach with Warm Vinaigrette recipe, or contribute your own.
Suggest a better descriptionWash and tear spinach leaves; use to line platter. From lemon, grate one ts peel, then squeeze enough juice to measure 1 tbsp. Slice each veal cutlet, crosswise, in half; sprinkle each lightly with salt and black pepper. In a 12" skillet over high heat, in two tablespoons hot margarine, cook veal cutlets, a few at a time, until browned on both sides, about 2 to 3 minutes, removing cutlets to plate as they brown; keep warm. Reduce heat to medium high. In same skillet,in drippings and one table- spoon margarine, cook onion, stirring occasionally, until golden brown and tender. Stir in vinegar, sugar, chicken bouillon, thyme, lemon juice, grated lemon peel, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup water; over high heat, heat to boiling. Boil vinaigrette 1 minute. To serve, arrange veal cutlets on spinach leaves on platter. Pour warm vinaigrette over veal and spinach. Serve with small steamed red potatoes, if desired. Recipes sent to me from Bill, wight@odc.net
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 4 | ||
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Calories: 267 | ||
Calories from Fat: 151 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 79.5mg | 24 % | |
Sodium 111.4mg | 4 % | |
Potassium 597.4mg | 16 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5.9g | ||
Protein 21.2g | 30 % | |
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: 267
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