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Veal Birds Recipe
|Finely chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped unsalted walnuts||1⁄4 Cup (4 tbs)|
|Thinly sliced veal cutlet||1 1⁄2 Pound, well trimmed|
|Flour||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Low sodium corn oil margarine||1 Tablespoon|
|Low sodium beef bouillon||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3394 Calories from Fat 1599
% Daily Value*
Total Fat 183 g282%
Saturated Fat 47.9 g239.3%
Trans Fat 0 g
Cholesterol 192 mg
Sodium 4376.5 mg182.4%
Total Carbohydrates 310 g103.3%
Dietary Fiber 25.8 g103.1%
Sugars 87.7 g
Protein 97 g194.3%
Vitamin A 61.8% Vitamin C 5.8%
Calcium 24.8% Iron 19.3%
*Based on a 2000 Calorie diet
2. Mix flour and seasonings and coat rolls with seasoned flour.
3. Brown veal lightly on all sides in margarine.
4. Add bouillon. Cover and simmer until tender, about 45 minutes. Turn meat occasionally. Add water if needed.
5. Add mushrooms and heat through.