Remove fat from stew. Slice into thin pieces. Put enough flour into a container to dredge the veal. Add salt (I dont use salt) and pepper. Dredge the veal in the flour/pepper mixture. Meanwhile heat pan, add olive oil. Add veal and brown on both sides. Saute until just done. Remove from pan and put into covered bowl to keep warm. ** Add to juices in pan - chicken broth and white wine. Boil down to about 1/2 cup. Add lemon juice and juice of capers. Simmer just a few seconds. Add capers and meat. Simmer just enough to allow sauce to penetrate the veal. Serve over rice, if you wish. ** I saute the veal in batches because I usually double or triple this recipe each time I make it. Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Jan 28, 1999,
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1043g)|
|Recipe Makes: 1|
|Calories from Fat: 694 (51%)|
|Amt Per Serving||% DV|
|Total Fat 77.1g||103 %|
|Saturated Fat 27.9g||139 %|
|Monounsaturated Fat 39.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 318.1mg||98 %|
|Sodium 2686.1mg||93 %|
|Potassium 1471.8mg||39 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 78.4g|
|Protein 81.3g||116 %|
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: 1353
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!