|Veal||2 Pound, sliced from leg|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned chicken broth/Bouillon cube||1 Cup (16 tbs)|
1. Have the veal cut in slices 1/2-inch thick. Wipe with a clean, damp cloth. Remove the bone, if any, and place the meat between sheets of waxed paper, pound with a mallet or the edge of a heavy plate until thin. Remove from the paper and sprinkle with salt and pepper.
2. Brown lightly on both sides in hot butter or margarine in a frying pan.
3. Pour the broth over the meat, cover the pan and simmer 30 minutes or until the meat is tender enough to cut with a fork.
Calories 481 Calories from Fat 290
% Daily Value*
Total Fat 33 g50.1%
Saturated Fat 16.1 g80.7%
Trans Fat 0 g
Cholesterol 210.2 mg70.1%
Sodium 697.4 mg29.1%
Total Carbohydrates 0.74 g0.25%
Dietary Fiber 0.01 g0.02%
Sugars 0.1 g
Protein 43 g86.7%
Vitamin A 7% Vitamin C
Calcium 4.6% Iron 0.74%
*Based on a 2000 Calorie diet