INGREDIENTS

INSTRUCTIONS

Stir flour and pinch of cayenne pepper in shallow pie dish. Lightly
coat veal with flour mixture, shaking off excess. Heat olive oil in
large nonstick skillet over medium-high heat. Add veal in batches and
cook just until outside is no longer pink, about 1 minute per side.
Transfer veal to platter.  Add minced garlic to skillet and saute 1
minute. Return veal to  skillet. Pour vinegar over (mixture will
steam). Pour beef broth  over. Boil until sauce is reduced by half and
veal is tender, about 6  minutes. Transfer veal to platter. Tent with
aluminum foil to keep  warm. Add chopped parsley to skillet. Cook until
sauce is thick,  about 5 minutes. Season to taste with salt. Pour sauce
over veal and  serve.  Serves 4.  Bon Appetit May 1995  Converted by
MC_Buster.  Per serving: 1038 Calories (kcal); 71g Total Fat; (62%
calories from  fat); 89g Protein; 8g Carbohydrate; 372mg Cholesterol;
375mg Sodium  Food Exchanges: 0 Grain(Starch); 12 1/2 Lean Meat; 1
Vegetable; 0  Fruit; 8 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
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Calories: 1070
Calories From Fat: 488
Total Fat: 55g
Cholesterol: 353.8mg
Sodium: 294.9mg
Potassium: 1789.3mg
Carbohydrates: 36.1g
Fiber: 1.4g
Sugar: <1g
Protein: 100.3g