Directions:
- Combine minced parsley, grated lemon peel and garlic in small bowl. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Season veal with salt and pepper. Add veal to skillet; sauté until golden brown and just cooked through, about 1 minute per side. Transfer veal to large plate. Add vermouth to skillet; boil 1 minute, scraping up browned bits. Add half of parsley mixture and any accumulated juices from plate and boil 1 minute longer . Spoon sauce over veal. Sprinkle remaining parsley mixture over and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.18 Kcal (574 kJ) | ||
| Calories from fat | 78.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.7g | 13% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 4.71mg | 0% | |
| Potassium | 42.55mg | 1% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 234.94 Kcal (984 kJ) | ||
| Calories from fat | 134.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.9g | 13% | |
|---|---|---|---|
| Cholesterol | 39.22mg | 8% | |
| Sodium | 8.06mg | 0% | |
| Potassium | 72.87mg | 1% | |
| Total Carbs | 11.2g | 2% | |
| Sugars | 0.23g | 1% | |
| Dietary Fiber | 0.63g | 1% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 17.1mg | 17% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.7mg | 2% | |
| Calcium | 25.9mg | 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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