Directions: Veal Scallopini: In a large saute pan, heat the olive oil and butter until hot. Season the flour with salt and pepper. Dredge the veal in the flour, shaking off excess. Add the veal to the saute pan and brown slightly on both sides. Add the cream sherry and lemon, cooking for about one minute to reduce slightly. Add the capers and parsley, toss well to combine and serve with lemon wedges. Fusilli and Broccoli: In a saute pan, heat the olive oil and garlic. Add the red pepper flakes and saute for two minutes to blend flavors. In a large bowl, place the pasta, broccoli, chives and lemon juice. Add 2 tablespoons of the cooked oil mixture to the pasta and toss to combine. Use the remaining oil for bread dipping.
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|Serving Size: 1 Serving (2303g)|
|Recipe Makes: 1|
|Calories from Fat: 1106 (35%)|
|Amt Per Serving||% DV|
|Total Fat 122.9g||164 %|
|Saturated Fat 42.6g||213 %|
|Monounsaturated Fat 56.8g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 595.8mg||183 %|
|Sodium 3383.4mg||117 %|
|Potassium 4106.3mg||108 %|
|Total Carbohydrate 408.5g||120 %|
|Dietary Fiber 26.7g||107 %|
|Sugars, other 381.8g|
|Protein 126.5g||181 %|
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Calories per serving: 3174
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