Directions:
- Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat until hot. Add mushrooms, and cook 5 minutes or until tender. Set aside; keep warm.
- While mushrooms cook, place flour, salt, and pepper in a large heavy-duty zip-top plastic bag. Seal bag; shake to mix. Add veal; seal bag, and shake to coat veal. Remove veal from flour mixture, and reserve 1 tablespoon flour mixture; discard remaining flour mixture.
- Melt margarine in skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Transfer veal to a serving platter, and keep warm.
- Combine wine and reserved 1 tablespoon flour mixture, stirring well with a wire whisk; add to skillet. Bring to a boil, scraping browned particles that cling to bottom of skillet. Spoon mushroom mixture and wine mixture over veal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.43 Kcal (2518 kJ) | ||
| Calories from fat | 61.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 122.82mg | 41% | |
| Sodium | 1504.67mg | 63% | |
| Potassium | 64.48mg | 1% | |
| Total Carbs | 79.44g | 26% | |
| Sugars | 9.73g | 39% | |
| Dietary Fiber | 8.21g | 33% | |
| Protein | 45.46g | 91% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 4.1mg | 23% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 224.82 Kcal (941 kJ) | ||
| Calories from fat | 22.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 10% | |
|---|---|---|---|
| Cholesterol | 45.91mg | 41% | |
| Sodium | 562.45mg | 63% | |
| Potassium | 24.1mg | 1% | |
| Total Carbs | 29.69g | 26% | |
| Sugars | 3.64g | 39% | |
| Dietary Fiber | 3.07g | 33% | |
| Protein | 16.99g | 91% | |
| Vitamin C | 1.5mg | 7% | |
| Vitamin A | 0.7mg | 64% | |
| Iron | 1.5mg | 23% | |
| Calcium | 29.6mg | 8% | |
* 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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