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Ingredients
- 2 pound veal (cut into thin even slices)
- All-purpose flour (seasoned with salt, pepper, garlic pwdr & paprika) for dredging
- 2 Large eggs, beaten
- Fresh bread crumbs (seasoned with garlic pwdr & pepper)
- 1 lemon, sliced
- 1 c. chicken or possibly beef stock
- Extra virgin olive oil
- 1/4 c. white wine
- 1/4 c. minced parsley
Directions
- Dredge the veal in the seasoned flour, then in beaten egg, then in bread crumbs. Chill for 1 hour. In a large skillet, heat sufficient extra virgin olive oil to cover the bottom of the pan, add in the veal in batches, browning both sides, remove to a hot platter and keep hot.
- When all the veal has been browned, add in the wine and the stock, scraping up the browned bits. Return the veal to the pan, adding the lemon slices (squeezing the juice from the ends) and the parsley. Cover the skillet and simmer till the veal is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 115 | 38% |
| Total Fat 12.79g | 16% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 192mg | 8% |
| Potassium 638mg | 18% |
| Total Carbs 1.53g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.53g | 0% |
| Protein 40.56g | 65% |
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