Directions:
- Place veal between 2 sheets of wax paper; flatten veal to 1/4 inch pieces, using a meat mallet or rolling pin. Sprinkle veal with salt and pepper, and dredge in flour.
- Combine the melted butter and olive oil in a large skillet. Cook the veal in the butter and oil until browned on both sides. Remove veal, reserving drippings in the skillet. Set aside, and keep warm.
- Saute mushrooms and garlic in the drippings for 1 to 2 minutes. Return the veal to the skillet; add wine and lemon juice. Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Add the capers and their liquid, and simmer for an additional minute.
- Transfer the veal to a serving platter. Sprinkle with the parsley. Garnish with thin lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.85 Kcal (1402 kJ) | ||
| Calories from fat | 155.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.3g | 27% | |
|---|---|---|---|
| Cholesterol | 130.91mg | 44% | |
| Sodium | 586.88mg | 24% | |
| Potassium | 546.49mg | 12% | |
| Total Carbs | 11.66g | 4% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 29.7g | 59% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 35.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 159.69 Kcal (669 kJ) | ||
| Calories from fat | 74.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.25g | 27% | |
|---|---|---|---|
| Cholesterol | 62.43mg | 44% | |
| Sodium | 279.89mg | 24% | |
| Potassium | 260.62mg | 12% | |
| Total Carbs | 5.56g | 4% | |
| Sugars | 0.59g | 5% | |
| Dietary Fiber | 0.53g | 4% | |
| Protein | 14.16g | 59% | |
| Vitamin C | 5.1mg | 18% | |
| Iron | 0.4mg | 4% | |
| Calcium | 16.8mg | 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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