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Veal Columbo

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Ingredients
  Veal cutlet 1 1⁄2 Pound, cut into serving pieces
  Wheat germ 1⁄3 Cup (5.33 tbs)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon, crushed
  Garlic powder 1⁄8 Teaspoon
  Onion powder 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Margarine 3 Tablespoon
  Canned mushrooms and juice 3 Ounce (1 Can)
  Tomato paste 3 Tablespoon
  Marsala wine/Sherry/water 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
Directions

MAKING
1. To prepare the veal pieces coat them with 3 tablespoons of the wheat germ and pound into the meat with a mallet or knife.
2. In a bowl stir together the remaining wheat germ, flour, salt and spices and spread mixture over a sheet of wax paper.
3. Dip the pieces of veal into the mixture to coat each piece well, saute the veal in margarine until golden on both sides and remove.
4. Over a bowl drain the mushrooms, measure the collected liquid and add water to make 1/2 cup.
5. Pour into the skillet and mix in the mushrooms, tomato paste and the water or wine.
6. Returning the veal to the skillet simmer for 10 minutes.

SERVING
7. On a heated platter arrange the veal spread the sauce over and serve garnished with parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 491 Calories from Fat 268

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 8.4 g42%

Trans Fat 0 g

Cholesterol 32 mg10.7%

Sodium 896.7 mg37.4%

Total Carbohydrates 35 g11.7%

Dietary Fiber 4.8 g19.4%

Sugars 5 g

Protein 17 g34%

Vitamin A 19.9% Vitamin C 14.2%

Calcium 5.3% Iron 7.5%

*Based on a 2000 Calorie diet

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Veal Columbo Recipe