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Suggest a better description1. Mix together eggs, cream, seasonings, parsley & cheese. Dip the veal pieces into the batter & then into the bread crumbs. Shake off the excess. 2. Heat olive oil & butter in a large frying pan until hot. 3. Saute veal until crisp on both sides. Remove from skillet, add the flour to the pan drippings, enough to form a smooth paste, & stir until smooth. Pour in the sherry, Marsala, lemon juice & chicken broth. Bring to a boil. Season with salt & pepper. 4. Strain over cooked veal. Top each piece of veal with a piece of prosciutto ham & a thin slice of lemon. Serve. Note: Make sure the fat in the skillet is quite hot before you add the breaded pieces of veal, otherwise the crumbs will absorb the fat. SABATINOS FAWN STREET, BALTIMORE WINE: BOLLA AMARONE From the
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1186 | ||
Calories from Fat: 530 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 79 % | |
Saturated Fat 25.2g | 126 % | |
Monounsaturated Fat 20.8g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 873.9mg | 269 % | |
Sodium 1595.9mg | 55 % | |
Potassium 765.2mg | 20 % | |
Total Carbohydrate 109.2g | 32 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 103.4g | ||
Protein 47.4g | 68 % | |
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: 1186
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