Allergens: gluten, sulphites, milk,
Season the meat with salt and freshly ground pepper and dredge lightly the veal slices with flour, tapping off any excess. Heat the oil and butter in a large non stick skillet over medium-high heat. Add the veal (in batches) and sauté, until browned on all sides.
When done, remove with a slotted spoon, place on a platter, cover and set aside.
Cut the garlic cloves in slices and add in the same oil used to brown the meat. Turn down to medium heat and stir for a minute. Pour in the white wine vinegar and deglaze. Add the veal and the white wine and wait for a couple of minutes to steam up. Add the warm broth and season with salt and pepper.
Turn the heat down to low-medium and simmer until the veal is tender and the sauce thickens, for about 30-40 minutes. About 5 minutes before removing from the heat, stir in the freshly chopped parsley.
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Serving Size: 1 Recipe (1200g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 648 | ||
Calories from Fat: 117 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 14037.6mg | 484 % | |
Potassium 166.8mg | 4 % | |
Total Carbohydrate 114.5g | 34 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 110.4g | ||
Protein 15.6g | 22 % | |
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: 648
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