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Ingredients
- 1 pound veal (or possibly chicken) cutlets, each about 1/4-inch thick
- Salt and pepper
- 1/4 c. flour
- butter
- 1/2 c. dry Marsala wine
- Minced parsley for garnish
- Mushrooms, sliced
Directions
- On cutting board, cut veal or possibly chicken into pcs 3x3 inches. Sprinkle with salt and pepper. On waxed paper, coat veal lightly with flour.
- In 10-inch skillet over medium-high heat in 3 Tbsp. butter, cook meat a few pcs at a time, till lightly browned on both sides, adding more butter as needed and removing meat to hot platter as it browns.
- Into drippings in skillet, stir marsala wine and mushrooms; cook 1 minute, stirring to loosen browned bits. Pour over meat. Yield: 4 servings (or possibly 2 large servings). Sprinkle with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 575g | |
| Calories 1447 | |
| Calories from Fat 885 | 61% |
| Total Fat 100.49g | 126% |
| Saturated Fat 60.64g | 243% |
| Trans Fat 0.0g | |
| Cholesterol 488mg | 163% |
| Sodium 917mg | 38% |
| Potassium 1197mg | 34% |
| Total Carbs 40.7g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.63g | 6% |
| Protein 64.55g | 103% |
