Sauteed Veal Cutlets with Sun-Dried Tomato Puree (Michele Urvater) Recipe
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Directions:
- Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.23 Kcal (943 kJ) | ||
| Calories from fat | 158.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 27% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 124mg | 5% | |
| Potassium | 47.54mg | 1% | |
| Total Carbs | 10.62g | 4% | |
| Sugars | 4.96g | 20% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 9.3mg | 16% | |
| Iron | 3.1mg | 17% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 205 Kcal (858 kJ) | ||
| Calories from fat | 144.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.07g | 27% | |
|---|---|---|---|
| Cholesterol | 6.95mg | 3% | |
| Sodium | 112.86mg | 5% | |
| Potassium | 43.27mg | 1% | |
| Total Carbs | 9.67g | 4% | |
| Sugars | 4.52g | 20% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 2.18g | 5% | |
| Vitamin C | 8.5mg | 16% | |
| Iron | 2.8mg | 17% | |
| Calcium | 33mg | 4% | |
* 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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