INGREDIENTS

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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