Try this Veal with Vinegar Sauce recipe, or contribute your own.
Suggest a better descriptionStir flour and pinch of cayenne pepper in shallow pie dish. Lightly coat veal with flour mixture, shaking off excess. Heat olive oil in large nonstick skillet over medium-high heat. Add veal in batches and cook just until outside is no longer pink, about 1 minute per side. Transfer veal to platter. Add minced garlic to skillet and saute 1 minute. Return veal to skillet. Pour vinegar over (mixture will steam). Pour beef broth over. Boil until sauce is reduced by half and veal is tender, about 6 minutes. Transfer veal to platter. Tent with aluminum foil to keep warm. Add chopped parsley to skillet. Cook until sauce is thick, about 5 minutes. Season to taste with salt. Pour sauce over veal and serve. Serves 4. Bon Appetit May 1995 Per serving: 1038 Calories (kcal); 71g Total Fat; (62% calories from fat); 89g Protein; 8g Carbohydrate; 372mg Cholesterol; 375mg Sodium Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (636g) | ||
Recipe Makes: 1 servings | ||
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Calories: 280 | ||
Calories from Fat: 96 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.7mg | 0 % | |
Potassium 143.1mg | 4 % | |
Total Carbohydrate 35.7g | 11 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 34.3g | ||
Protein 5.1g | 7 % | |
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: 280
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