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Ingredients
- 1 1/2 lbs. thin veal slices (scaloppine)
- Flour
- 1/2 c. butter
- 1/2 c. chicken broth
- 1 c. dry white wine
- 1/2 teaspoon salt
- Freshly grnd pepper
- 1 lemon, thinly sliced
Directions
- Cut veal slices into pcs about 3 inches by 3 inches. Lb. to 1/4 inch thickness. Dip each piece into flour; shake off excess. Heat 2 Tbsp. butter in skillet over medium heat. Saute/fry veal quickly, a few pcs at a time, using about 2 Tbsp. butter for each skilletful. Remove veal as it is sauteed; keep hot. When veal is sauteed, pour chicken broth into skillet; stir with wooden spoon to scrape up all brown bits from pan. Add in wine and salt; cook 1 minute. Return veal to skillet; cover; heat 2-3 min or possibly till bubbly. Sprinkle with freshly grnd pepper. Arrange veal on serving platter; pour wine mix over slices, top with lemon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 6 servings | |
| Calories 254 | |
| Calories from Fat 154 | 61% |
| Total Fat 17.49g | 22% |
| Saturated Fat 10.36g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 399mg | 17% |
| Potassium 308mg | 9% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.45g | 0% |
| Protein 15.33g | 25% |
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