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Suggest a better descriptionDredge the veal in the flour, shaking off the excess. In a large heavy skillet heat the oil and 2 tablespoons of the butter over moderately high heat until the foam subsides, in the fat saute the veal in batches for 45 seconds on each side, or until it is golden, transferring it as it is cooked to a heated platter, and keep it warm. To the skillet add the lemon juice and the broth and simmer the mixture, stirring and scraping up the brown bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan, add the artichokes, and simmer the sauce for 2 minutes. Remove the pan from the heat, swirl in the remaining 1 tablespoon butter, and season the sauce with salt and pepper. Divide the veal among 4 heated plates and nap it with the sauce. Serves 4. Gourmet September 1992
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Serving Size: 1 Serving (1182g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1916 | ||
Calories from Fat: 1916 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.4g | 286 % | |
Saturated Fat 132.2g | 661 % | |
Monounsaturated Fat 58.7g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 549.5mg | 169 % | |
Sodium 725.3mg | 25 % | |
Potassium 197.6mg | 5 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6g | ||
Protein 3.4g | 5 % | |
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: 1916
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