| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian6 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
|
|
Fresh ground black pepper to; taste |
| 1 |
ts |
Lemon rind; grated |
| 1 |
lb |
Veal; thinly sliced; cut |
|
|
Into 2 1/2 inch pieces |
| 1/4 |
lb |
Butter or margarine |
| 4 |
tb |
Marsala wine |
| 4 |
tb |
Chicken broth |
INSTRUCTIONS
Combine flour, salt, ground pepper, grated lemon rind in a mixing bowl.
Meanwhile pound flat thinly sliced veal and cut into 2 1/2 inch pieces.
Coat with flour and lemon rind mixture.
Melt butter or margarine in a skillet over low heat and brown the veal
about 2 1/2 to 3 minutes on each side.
Meanwhile, heat Marsala wine and chicken broth in a saucepan over low heat.
When veal is browned, spoon the Marsala-chicken broth mixture over veal.
Per serving: 273 Calories (kcal); 23g Total Fat; (78% calories from fat);
2g Protein; 12g Carbohydrate; 62mg Cholesterol; 816mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
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