| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
May 1995 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
All purpose flour |
| 1 |
pn |
Cayenne pepper |
| 1 |
lb |
Veal; (preferably top |
|
|
; round), cut into |
|
|
; 1/4-inch-thick |
|
|
; slices |
| 3 |
tb |
Olive oil |
| 4 |
|
Garlic cloves; minced |
| 1/4 |
c |
Red wine vinegar |
| 1 1/2 |
c |
Canned unsalted beef broth |
| 1/2 |
c |
Packed chopped fresh Italian parsley |
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.
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