Trim and pound veal between sheets of wax paper. Divide into smaller pieces. Melt butter in a wide frying pan over high heat, and blend in sage, basil, and mustard. Add meat and brown quickly. Remove meat and keep warm. Add wine to pan and bring to a boil, scraping brown particles free from pan. Pour sauce over veal. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (210g)|
|Recipe Makes: 6|
|Calories from Fat: 311 (67%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 150mg||46 %|
|Sodium 277.2mg||10 %|
|Potassium 614.8mg||16 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 33.6g||48 %|
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: 464
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