| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | December 19 | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter, 1/4 stick |
| 2 | T | Olive oil |
| 1 | lb | Veal scallops |
| All purpose flour | ||
| 1 | c | Canned beef broth |
| 1/2 | c | Canned low-salt chicken |
| broth | ||
| 2/3 | c | Dry Sherry |
| 2 | T | Fresh lemon juice |
| 4 | Garlic cloves, chopped | |
| 1/2 | t | Worcestershire sauce |
| Minced fresh parsley |
INSTRUCTIONS
Melt 2 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over medium-high heat. Season veal with salt and pepper. Dredge veal in flour, shaking off excess. Add veal to skillet in batches and saute until golden brown and cooked through, about 1 minute per side. Transfer veal to platter. Cover with foil and keep warm. Add broths, Sherry, lemon juice, garlic and Worcestershire sauce to same skillet. Bring to boil over high heat, scraping up any browned bits from skillet. Cook until sauce is reduced to 3/4 cup, about 10 minutes. Pour sauce over veal. Sprinkle with parsley and serve. Serves 4. Bon Appetit December 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1978
Calories From Fat: 518
Total Fat: 58.5g
Cholesterol: 61.1mg
Sodium: 3506.2mg
Potassium: 1437.8mg
Carbohydrates: 261g
Fiber: 8.8g
Sugar: 4.4g
Protein: 53.5g