1. Cut veal into serving pieces. 2. Combine salt, paprika, oil, lemon juice, garlic, mustard, nut- meg and sugar in a shallow bowl. Stir to combine. 3. Dip each piece of veal into sauce and then coat well with flour. Reserve any remaining sauce. Brown veal in a small amount of oil in a 10-inch, heat-resistant, non-metallic skillet, on top of a conventional surface unit. 4. Drain excess fat. 5. Add onion and green pepper to veal. 6. Combine chicken bouillon with remaining sauce and Pour over veal, pepper and onions. 7. Heat, covered, in Microwave Oven 12 minutes. 8. Add mushrooms to veal mixture. Stir and spoon sauce over veal. 9. Heat, covered, in Microwave Oven an additional 2 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4|
|Calories from Fat: 262 (65%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 79.5mg||24 %|
|Sodium 278.1mg||10 %|
|Potassium 515mg||14 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 12.8g|
|Protein 21.6g||31 %|
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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: 405
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What would you serve with this? Link in another recipe
NadebaumThis is a good recipe and is very flavorsome. I modified it by cooking the veal as suggested then putting it to one side while I cooked the onion and added shallots and the mushrooms. I then returned the veal to the pan and served as soon as the bouillon was simmering after returning the veal to the pan. The microwave for 12 minutes suggestion I thought would toughen the veal and ruin the dish so I preferred to cook it this way. I think that it would be even better if the veal once cooked was put in the oven to keep warm and the bouillon poured over it once the mushrooms and onion were cooked. I would thicken the bouillon with a little cornstarch. By doing it this way the veal is much more tender and delectable.5y ago