Directions:
- Slice the veal thinly. Pound the veal between sheets of waxed paper with a meat mallet. Coat the cutlets lightly with flour. Heat the butter in a medium skillet. Fry the cutlets in the butter for 3 to 4 minutes per side or until golden brown. Drain on paper towels, reserving the pan drippings.
- Add the wine, broth and green onions to the reserved pan drippings and stir to loosen any browned bits. Cook over medium heat for 5 to 7 minutes or until the mixture is reduced by half, stirring constantly. Return the cutlets to the skillet. Cook just until heated through. Serve immediately with hot pasta or risotto.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.77 Kcal (1272 kJ) | ||
| Calories from fat | 174.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.43g | 30% | |
|---|---|---|---|
| Cholesterol | 123.47mg | 41% | |
| Sodium | 416.73mg | 17% | |
| Potassium | 373.39mg | 8% | |
| Total Carbs | 6.17g | 2% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 21.71g | 43% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 164.17 Kcal (687 kJ) | ||
| Calories from fat | 94.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.5g | 30% | |
|---|---|---|---|
| Cholesterol | 66.73mg | 41% | |
| Sodium | 225.22mg | 17% | |
| Potassium | 201.8mg | 8% | |
| Total Carbs | 3.34g | 2% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 11.73g | 43% | |
| Vitamin C | 0.6mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 6% | |
| Calcium | 12.2mg | 2% | |
* 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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