Try this Veal Marsala Portabella (From Planted Earth/mike Reeh) recipe, or contribute your own.
Suggest a better descriptionHeat a 10" saute skillet. Add 1 tablespoon butter. Dredge veal medallions in flour and saute medallions until light brown on each side. Remove veal from pan and put in a warm place. Add onions, mushrooms, marsala, heavy cream and season with salt and pepper. Reduce to a medium consistancy and serve sauce over veal. Serve with red potatoes and julienne vegetables. Yields 1 portion
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 1 | ||
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Calories: 1017 | ||
Calories from Fat: 851 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94.5g | 126 % | |
Saturated Fat 55g | 275 % | |
Monounsaturated Fat 30.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 354.4mg | 109 % | |
Sodium 244.3mg | 8 % | |
Potassium 1682.1mg | 44 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 14.2g | ||
Protein 29.7g | 42 % | |
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: 1017
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