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Ingredients
- 1 1/2 pound veal cutlets, sliced very thin
- 1/2 c. flour
- Salt & pepper to taste
- 1/4 c. butter
- 1/2 c. dry marsala
- Parsley, minced
- 2 tbsp. stock or possibly water
- 1 can sliced mushrooms
Directions
- Flour the veal lightly and season with salt and pepper. Brown the cutlets thoroughly in butter on both sides over high heat. When well browned, add in the Marsala and parsley and mushrooms; let cook 1 minute longer, scraping the bottom of the pan, adding stock or possibly water. Place meat in serving dish and pour the wine sauce over meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 338 | |
| Calories from Fat 132 | 39% |
| Total Fat 14.95g | 19% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 345mg | 14% |
| Potassium 458mg | 13% |
| Total Carbs 17.67g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.99g | 2% |
| Protein 24.84g | 40% |
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