|Veal||1 1⁄2 Pound (For Scaloppine)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Chicken bouillon granules/1 envelope instant chicken broth||1 Teaspoon|
|Water||1 Cup (16 tbs)|
Dip veal in flour in a pie plate; tap off any excess.
Heat butter or margarine and oil until foaming in a large skillet.
Brown veal, turning once, several pieces at a time; remove to a warm plate.( Add additional butter or margarine and oil to skillet during browning, if necessary.)
Stir chicken broth and water into skillet, scraping pan to loosen brown bits.
Grate rind from one of the lemons, then squeeze juice.
Stir rind and juice into sauce in pan.
Return veal to skillet.
Simmer, covered, 15 minutes, or until veal is tender and sauce has thickened slightly.
Thinly slice remaining lemon; use as a garnish between veal slices; add parsley sprigs.
Calories 309 Calories from Fat 174
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 7.6 g38.2%
Trans Fat 0 g
Cholesterol 100.8 mg33.6%
Sodium 97.6 mg4.1%
Total Carbohydrates 11 g3.5%
Dietary Fiber 1.2 g4.8%
Sugars 0.3 g
Protein 22 g44.7%
Vitamin A 3.3% Vitamin C 25.7%
Calcium 3.5% Iron 3.6%
*Based on a 2000 Calorie diet