Veal Cutlets In Peppercorn Sauce
|Veal cutlets||1 Pound (1/4 Inch Thick)|
|Canned beef broth||1 1⁄2 Cup (24 tbs) (Without Salt)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Green peppercorns||1 1⁄2 Tablespoon, drained|
|Garlic||2 Clove (10 gm), crushed (Large)|
Trim fat from cutlets.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add veal; cook 3 minutes on each side or until browned.
Remove veal from skillet; drain and pat dry.
Wipe drippings from skillet.
Combine broth and next 5 ingredients in skillet; stir well.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes or until veal is tender.
Remove veal from skillet; set aside.
Remove bay leaves.
Combine cornstarch and water; add to broth mixture.
Cook, stirring constantly, until thickened.
Return veal to skillet; cook until heated.
Serving size: Complete recipe
Calories 814 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.3%
Saturated Fat 4.7 g23.4%
Trans Fat 0 g
Cholesterol 360 mg120%
Sodium 2848.4 mg118.7%
Total Carbohydrates 40 g13.4%
Dietary Fiber 1.8 g7.3%
Sugars 1.4 g
Protein 101 g202.4%
Vitamin A 2.5% Vitamin C 6.8%
Calcium 10.3% Iron 36.5%
*Based on a 2000 Calorie diet