Veal Di Napoli
|Veal cutlets||1 1⁄2 Pound|
|Salad oil||2 Tablespoon|
|Canned tomatoes||1 Pound (1 Can)|
|Spaghetti sauce mix with mushrooms||1 1⁄2 Ounce (1 Package)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Canned whole onions||1 Pound, drained (1 Can)|
|Canned sliced mushrooms||6 Ounce, drained (1 Can, Reserve 1/4 Cup Liquid)|
|Canned peas and carrots||1 Pound, drained (1 Can)|
Pound cutlets 1/4" thick with wooden mallet; cut into serving-size pieces.
In large skillet, brown veal quickly in hot oil.
Season meat with salt.
In same skillet, combine tomatoes, spaghetti sauce mix, and sherry.
Heat to boiling; cover and simmer 10 minutes, stirring occasionally.
Add onions, mushrooms (with reserved liquid), and peas and carrots.
Cover and simmer 10 minutes.
Garnish with parsley, if desired.
Serving size: Complete recipe
Calories 1470 Calories from Fat 403
% Daily Value*
Total Fat 45 g70%
Saturated Fat 7.9 g39.3%
Trans Fat 0.5 g
Cholesterol 540 mg180%
Sodium 5108.8 mg212.9%
Total Carbohydrates 102 g34%
Dietary Fiber 29.4 g117.6%
Sugars 24.3 g
Protein 166 g331.8%
Vitamin A 685.4% Vitamin C 152%
Calcium 46.4% Iron 55%
*Based on a 2000 Calorie diet