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Veal Supreme

Canadian.Recipes's picture
  Thin veal scallops/Thin veal cutlets 1 Pound, flattened
  Lemon juice 3 Tablespoon
  Butter 5 Tablespoon
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Light cream 1 Cup (16 tbs)
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon

Cut veal into serving-sized pieces.
Put into a shallow dish and drizzle with lemon juice.
Cover and refrigerate 2 hours.
Drain veal and pat dry with paper towels.
Heat a large skillet; melt 3 tablespoons butter.
Add veal and cook until lightly browned on both sides.
Remove to a heated platter and keep warm.
Add remaining 2 tablespoons butter to skillet.
Add mushrooms and saute' until tender.
Combine cream, flour, and salt; pour into skillet.
Bring to boiling, stirring constantly; cook 1 minute.
Pour mushroom sauce around veal.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2387 Calories from Fat 1659

% Daily Value*

Total Fat 187 g288.5%

Saturated Fat 104.4 g522%

Trans Fat 0 g

Cholesterol 944.5 mg314.8%

Sodium 1463.6 mg61%

Total Carbohydrates 29 g9.6%

Dietary Fiber 2.5 g10%

Sugars 4.6 g

Protein 150 g300%

Vitamin A 86.3% Vitamin C 43.6%

Calcium 19.5% Iron 9.8%

*Based on a 2000 Calorie diet

Veal Supreme Recipe