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Veal Scallopini With Brandy Cream Sauce Recipe
|Veal scaloppini||1 Pound, pounded 1/4 inch thick (About 4 Cutlets)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Apple||1 Medium, thinly sliced|
|Golden onion soup mix||1 Ounce (1 Envelope Recipe)|
|Water||1 1⁄2 Cup (24 tbs)|
|Light cream/Half and half||1⁄2 Cup (8 tbs)|
|Light brown sugar||1 Tablespoon|
Serving size: Complete recipe
Calories 2113 Calories from Fat 1118
% Daily Value*
Total Fat 126 g193.7%
Saturated Fat 65.8 g329%
Trans Fat 0 g
Cholesterol 746.8 mg
Sodium 2719 mg113.3%
Total Carbohydrates 81 g27%
Dietary Fiber 6.2 g24.9%
Sugars 31.8 g
Protein 145 g290.4%
Vitamin A 48.5% Vitamin C 14%
Calcium 14.8% Iron 11.2%
*Based on a 2000 Calorie diet
In large skillet, melt butter and cook veal over medium heat until tender.
Remove veal to serving platter and keep warm.
Reserve 1 tablespoon drippings.
Add apple, then golden onion recipe soup mix thoroughly blended with water and brandy to reserved drippings.
Bring to a boil, then simmer, stirring occasionally, 10 minutes.
Stir in cream and sugar and heat through.