Directions:
- Dredge the veal in the seasoned flour.
- In a skillet heat butter over med/high heat and saute the veal until lightly golden on both sides, remove from skillet and keep warm.
- Add mushrooms to the skillet and saute until tender, then add the port and reduce until thick and syrupy.
- Add the heavy cream and chicken stock and reduce furthur until sauce lightly coats the back of a spoon.
- Place veal on serving plates and spoon sauce over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.22 Kcal (2312 kJ) | ||
| Calories from fat | 327.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.37g | 56% | |
|---|---|---|---|
| Cholesterol | 82.01mg | 27% | |
| Sodium | 868.7mg | 36% | |
| Potassium | 245.67mg | 5% | |
| Total Carbs | 43.51g | 15% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 6.82g | 14% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.7mg | 15% | |
| Calcium | 131.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 303.25 Kcal (1270 kJ) | ||
| Calories from fat | 179.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.97g | 56% | |
|---|---|---|---|
| Cholesterol | 45.03mg | 27% | |
| Sodium | 477.04mg | 36% | |
| Potassium | 134.91mg | 5% | |
| Total Carbs | 23.89g | 15% | |
| Sugars | 1.85g | 13% | |
| Dietary Fiber | 2.47g | 18% | |
| Protein | 3.74g | 14% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 1.5mg | 15% | |
| Calcium | 72.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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