| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive22 | 1 | servings | ||
INGREDIENTS
| 2 | lb | Boneless veal round cutlets |
| Salt and pepper | ||
| Flour; for dredging | ||
| Oil | ||
| 1/2 | c | Wine |
| 1/2 | c | Broth |
INSTRUCTIONS
Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and saut. until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary. Deglaze pan with 1/2 cup wine and 1/2 cup broth and reduce to 1/2 cup. Pour sauce over veal. Converted by MC_Buster. Per serving: 85 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9401 Converted by MM_Buster v2.0n.
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