| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 3 | T | Flour |
| 1/4 | t | White or black pepper |
| 1 | lb | Veal cutlets, pounded to 1/4 |
| inch thickness | ||
| 2 | T | Unsalted margarine |
| 1/2 | c | Low-sodium beef broth |
| 1 | T | Lemon juice |
| 2 | t | Chopped fresh sage -or- |
| 1/2 | t | Dried sage. crumbled |
| 1/2 | Lemon, sliced thin | |
| Watercress or parlsey |
INSTRUCTIONS
From: Readers Digest Combine the flour and pepper on a plate or a paper bag. Lightly coat the veal cutlets with the mixture, shaking off any excess. In a heavy skillet, melt the margarine over moderately high heat, add the veal and brown about 1 minute on each side. Transfer to a platter. Add the beef broth, lemon juice, and sage to the skillet, and heat about 1 minute, stirring to loosen any browned bits. Return the veal to the skillet and heat to serving temperature, about 2 minutes. Transfer all to a warm platter, garnish with the lemon slices and if you like, a few sprigs of watercress or parsley. Serve with rice or noddles and Braised spinach. Serves 4 Posted to Recipe Archive - 08 Dec 96 submitted by: [email protected] Date: Sun, 8 Dec 96 2:31:52 EST
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 82
Total Fat: 9.2g
Cholesterol: 94.6mg
Sodium: 73.7mg
Potassium: 444.2mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 24.5g