Try this Vitello Alla Francese (Batter Fried) recipe, or contribute your own.
Suggest a better descriptionI tb parsley;chopped fine Pound the scaloppine lightly with a flat mallet. Sprinkle with salt and pepper and dredge on both sides in flour. Beat the egg well and add the milk, salt, and pepper, blend. Dip the veal in egg to coat on both sides Heat the butter in a very heavy skillet and add the veal Cook about 2 minutes on one side, or until golden Turn and cook on the second side until golden. Remove the veal and add the lemon juice to the skillet. Pou this over the veal. Garnish with lemon slices and sprinkle with parsley. Serve with Spaghetti with Marinara Sauce. Barb GWHP32A
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (45g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 206 | ||
Calories from Fat: 168 (82%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 18.6g | 25 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 98.8mg | 30 % | |
Sodium 141mg | 5 % | |
Potassium 34.7mg | 1 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7.1g | ||
Protein 2.8g | 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: 206
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!
What would you serve with this? Link in another recipe.