Veal A La Forestiere
|Thin veal cutlets||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm), cut|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, thinly sliced|
|Black pepper||1 Dash|
|Dry vermouth||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Teaspoon|
About 45 minutes before serving: Flatten veal to 1/4-inch thickness.
Cut into 2-inch pieces; rub with garlic; sprinkle with flour.
In large skillet, in hot butter, saute" veal, a few pieces at a time until golden brown.
Return to skillet; top with mushrooms; sprinkle with salt, pepper, vermouth.
Cook, covered, over low heat, 20 minutes or until fork-tender, adding water if necessary.
Sprinkle with lemon juice.
Serving size: Complete recipe
Calories 1440 Calories from Fat 521
% Daily Value*
Total Fat 59 g90.8%
Saturated Fat 35.1 g175.5%
Trans Fat 0 g
Cholesterol 661 mg220.3%
Sodium 1444.3 mg60.2%
Total Carbohydrates 56 g18.8%
Dietary Fiber 4.1 g16.4%
Sugars 5 g
Protein 158 g316.2%
Vitamin A 28.2% Vitamin C 14.5%
Calcium 4.8% Iron 24.6%
*Based on a 2000 Calorie diet