- Recipes Home
- Interest Groups
Succulent Veal Cutlets Recipe
|Veal curlers||1 Pound|
|All-purpose flour||3 Tablespoon, divided|
|Vegetable cooking spray||1|
|Reduced calorie margarine||1 Tablespoon (Divided)|
|Shredded zucchini||1⁄2 Cup (8 tbs)|
|Sliced green onions||2 Tablespoon|
|Minced fresh rosemary||1 Teaspoon|
|Chicken bouillon granules||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Dry vermouth||1 Tablespoon|
Serving size: Complete recipe
Calories 1033 Calories from Fat 448
% Daily Value*
Total Fat 50 g77.2%
Saturated Fat 19.1 g95.3%
Trans Fat 0 g
Cholesterol 361.2 mg
Sodium 586.1 mg24.4%
Total Carbohydrates 44 g14.7%
Dietary Fiber 3.7 g14.8%
Sugars 5.7 g
Protein 92 g184.5%
Vitamin A 40.2% Vitamin C 43.2%
Calcium 20.6% Iron 18.3%
*Based on a 2000 Calorie diet
Place between 2 sheers of wax paper, flatten to 1/8-inch thickness, using meat mailer or rolling pin.
Combine 2 tablespoons flour and pepper; stir well.
Dredge cutlets in flour mixture.
Coat a large nonstick skillet with cooking spray; add 2 teaspoons margarine.
Place over medium-high heat until hot.
Add cutlets; cook 2 minutes on each side or until browned.
Remove from skillet; drain on paper towels.
Wipe drippings from skillet with a paper towel.
Add remaining 1 teaspoon margarine to skilet; place over medium heat until hot.
Add zucchini and green onions; saute until crisp-tender.
Stir in rosemary, remaining flour, bouillon granules, water, milk, and vermouth.
Cook, stirring constantly, 2 minutes or until thickened.
Add cutlets, simmer 5 minutes or until thoroughly heated.