Boneless Veal Scallopini
|Boneless veal leg round steak||3⁄4 Pound, cut 1/4 inch thick|
|Nonstick spray coating||1 Tablespoon|
|Dry sherry||3 Tablespoon|
|Instant chicken bouillon granules||3⁄4 Teaspoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Snipped parsley||1 Tablespoon|
Trim separable fat from veal steak.
Cut veal into 4 pieces; pound to 1/8-inch thickness.
Spray a cold 12-inch skillet with nonstick coating.
Preheat skillet over medium heat.
Cook veal in hot skillet for 2 to 3 minutes or till no longer pink, turning once.
Remove from skillet; cover with foil to keep warm.
For sauce, in the same skillet stir together dry sherry, water, instant chicken bouillon granules, and pepper.
Stir in mushrooms.
Bring to boiling, stirring to scrape up browned bits from bottom.
Boil, uncovered, about 3 minutes or till most of the liquid has evaporated.
Pour over veal.
Sprinkle with snipped parsley.
Serving size: Complete recipe
Calories 564 Calories from Fat 166
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 3.6 g18.2%
Trans Fat 0 g
Cholesterol 265.3 mg88.4%
Sodium 1415.4 mg59%
Total Carbohydrates 16 g5.2%
Dietary Fiber 2.3 g9.2%
Sugars 3.1 g
Protein 78 g156.9%
Vitamin A 25.3% Vitamin C 39.6%
Calcium 4.3% Iron 25.3%
*Based on a 2000 Calorie diet