1. Wash the potatoes, put in salted water with a sprig of rosemary and 1/2 bulb of garlicup Cook until tender. Let them cool, then slice. 2. Pound the veal pieces until very thin. (Use plastic wrap on top and bottom of veal.) 3. Mix together the eggs and milk. 4. Season the veal with salt and pepper. Dip the veal in flour, then the egg and milk mixture, then in the bread crumbs. 5. Heat the oil in a saute pan and cook the veal. Once each piece is nicely browned, turn them over to finish cooking. 6. Put the veal on a plate and garnish with whole parsley leaves and lemon. 7. To make the potato salad, take the sliced potatoes, put them in a large pan with the chicken stock, and some salt and pepper. Over low heat, add the oil, balsamic vinegar, mustard, the chopped onion and chopped parsley. Yields 4 servings NOTES : From Wolfgang Puck Recipe by: Good Morning America
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|Serving Size: 1 Serving (3871g)|
|Recipe Makes: 1|
|Calories from Fat: 2041 (22%)|
|Amt Per Serving||% DV|
|Total Fat 226.8g||302 %|
|Saturated Fat 55.7g||278 %|
|Monounsaturated Fat 93.6g|
|Polyunsanturated Fat 54.9g|
|Cholesterol 2221mg||683 %|
|Sodium 31100.1mg||1072 %|
|Potassium 8841.8mg||233 %|
|Total Carbohydrate 1436.9g||423 %|
|Dietary Fiber 111.4g||445 %|
|Sugars, other 1325.6g|
|Protein 361.9g||517 %|
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Calories per serving: 9253
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