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Name: Veal Adriana
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 c Broth, chicken; 1/4 c Gravy, brown; 3 tb Mustard, Dijon; Salt (to taste); Pepper, white (to taste); Oil, olive; 1 md Lemon juice of; Parsley chopped; 6 oz Cream, heavy; 1 lb Veal, scaloppini pounded thin; Flour; 1 c Wine, white

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INGREDIENTS

1/4 c Broth, chicken
1/4 c Gravy, brown
MUSTARD SAUCE
3 tb Mustard, Dijon
Salt ; (to taste)
Pepper, white ; (to taste)
VEAL
Oil, olive
1 md Lemon ; juice of
Parsley ; chopped
6 oz Cream, heavy
1 lb Veal, scaloppini ; pounded thin
Flour
1 c Wine, white

Servings

INSTRUCTIONS

Mustard Sauce: ============== Mix all ingredients in a bowl to form a smooth sauce. Veal: ===== Lightly flour the veal slices. In a saute pan, warm the oil then saute the veal for 1 minute on each side. Drain off the oil and add wine to the pan (do not cover the veal with the wine). Bring the liquid to a boil, then lower the heat and add chicken broth, brown gravy, and mustard sauce. Add 1 teaspoon of chopped parsley and simmer for 3 to 4 minutes. Remove the veal slices from the pan and arrange them onto a serving dish. If your sauce is too thick, add a little broth; if its too thin, add some cream. Heat the sauce well and pour it liberally over the veal. Garnish the dish with chopped parsley. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

NOTES

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Veal Adriana

1/4 c Broth, chicken
1/4 c Gravy, brown
 MUSTARD SAUCE
3 tb Mustard, Dijon
 Salt (to taste)
 Pepper, white (to taste)
 VEAL
 Oil, olive
1 md Lemon juice of
 Parsley chopped
6 oz Cream, heavy
1 lb Veal, scaloppini pounded thin
 Flour
1 c Wine, white

Mustard Sauce:  ==============         Mix all ingredients in a bowl to form a smooth sauce.    Veal:  =====         Lightly flour the veal slices.         In a saute pan, warm the oil then saute the veal for 1 minute on  each side.         Drain off the oil and add wine to the pan (do not cover the veal  with the wine).  Bring the liquid to a boil, then lower the heat and  add chicken broth, brown gravy, and mustard sauce.  Add 1 teaspoon of  chopped parsley and simmer for 3 to 4 minutes.         Remove the veal slices from the pan and arrange them onto a  serving dish.         If your sauce is too thick, add a little broth; if its too thin,  add some cream.  Heat the sauce well and pour it liberally over the  veal.          Garnish the dish with chopped parsley.         Source: Great Chefs of San Francisco, Avon Books, 1984       Chef:   Adriana Giramonti, Giramonti Restaurant, San Francisco, CA    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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Nutrition

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Serving Size: 1 Serving (252g)
Recipe Makes: 6

Calories: 197
Calories from Fat: 105 (53%)

Amt Per Serving		% DV

	Total Fat 11.6g	16 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 0.5g
Cholesterol 41.1mg		13 %
Sodium 116.3mg		4 %
Potassium 111.1mg		3 %
Total Carbohydrate 17.4g		5 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 16.2g
Protein 1.7g		2 %
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.

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Calories per serving: 197

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