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Suggest a better descriptionOn a plate stir together the flour, salt and pepper. Coat veal in flour mixture, shaking off excess. In a large non-stick skillet, heat half the oil over high heat; cook veal in batches, adding more oil as needed, for 1 minute per side or until browned. Transfer to a plate and keep warm. Reduce heat to medium. Add stock, wine and Italian herbs to skillet; cook, until slightly reduced. Stir in lemon zest; cook, turning occasionally, for 1 to 2 minutes or until heated through and sauce is slightly thickened. Season with salt and pepper to taste. Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com Source: Fast & Easy Cooking Oct. 22/99 Posted to MM-Recipes Digest by "Cindy Hartlin"
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 53 | ||
Calories from Fat: 8 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 186.5mg | 6 % | |
Potassium 99.8mg | 3 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.4g | ||
Protein 2.5g | 4 % | |
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: 53
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