|Thin veal scallops/Thin veal cutlets||1 Pound, flattened|
|Lemon juice||3 Tablespoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
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.
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