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Ingredients
- 2 c. sliced fresh mushrooms
- 1/4 c. sliced green onion
- 1/4 c. butter
- 1/4 teaspoon garlic salt
- 1 1/4 lbs. veal, cut for scaloppine
- 2 tbsp. cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 c. beef broth
- 1/4 c. dry white wine
- 6 thin lemon slices
Directions
- Saute/fry mushrooms and onion in two Tbsp. butter; sprinkle with garlic salt. Remove from skillet. Dip veal in mix of cornstarch, salt and pepper. Brown in remaining 2 Tbsp. butter in skillet. Stir in broth and wine; simmer 15 min, stirring occasionally. Add in lemon slices last five min. Arrange veal on serving plate, top with mushroom mix and spoon sauce over all. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 966g | |
| Calories 1032 | |
| Calories from Fat 511 | 50% |
| Total Fat 57.95g | 72% |
| Saturated Fat 32.59g | 130% |
| Trans Fat 0.0g | |
| Cholesterol 428mg | 143% |
| Sodium 1635mg | 68% |
| Potassium 2110mg | 60% |
| Total Carbs 40.37g | 11% |
| Dietary Fiber 7.4g | 25% |
| Sugars 8.08g | 5% |
| Protein 83.19g | 133% |
