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Suggest a better description1. Pound veal evenly & thin, season with salt & pepper. 2. Dredge very lightly in flour, tap extra off the veal. 3. saute veal lightly on both sides, remove & keep warm. 4. deglaze pan with sherry & reduce by 1/2. 5. add mushroom sauce and reduce slightly. 6. finish with butter. Place veal on a bed of sauteed greens for height, pour sauce around veal but not on so you can see the beautiful veal. NOTES : this is a recipe for 1 serving, Do Not Overcook the Veal!!!!! Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 561 by CuisineArt
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 540 | ||
Calories from Fat: 462 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.4g | 69 % | |
Saturated Fat 18.5g | 93 % | |
Monounsaturated Fat 26.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 8.8mg | 0 % | |
Potassium 59.3mg | 2 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 6.6g | ||
Protein 0.4g | 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: 540
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