Ingredients:
- flour , for dredging
- 1 cup molasses porter
- serving suggestion : fettuccini , which h as been tossed with a bit of olive oil , freshly grated parmesan cheese
Directions:
- Take each slice of veal loin and pound between layers of plastic wrap until each is about 1/2-inch thick.
- Season lightly with salt and pepper on both sides, then dredge in flour. Heat olive oil and butter in a large saute pan over medium high heat. Shake off excess flour and saute cutlets for about 2 minutes per side, until lightly browned.
- Put aside on a cooling rack on top of a baking sheet. Add porter, Marsala, and chicken stock to saute pan. Let reduce on high heat for about 5 minutes. After liquid has reduced by 1/4, add the mushrooms. Reduce heat and let simmer until mushrooms soften and sauce slightly thickens, about 7 minutes.
- Add veal back to sauce to warm.
- He recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 489.34 Kcal (2049 kJ) | ||
| Calories from fat | 235.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.17g | 40% | |
|---|---|---|---|
| Cholesterol | 204.75mg | 68% | |
| Sodium | 426.69mg | 18% | |
| Potassium | 1148.69mg | 24% | |
| Total Carbs | 8.16g | 3% | |
| Sugars | 0.31g | 1% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 49.52g | 99% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 129.1mg | 717% | |
| Calcium | 104.5mg | 10% | |
* 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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