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Veal With Red Peppers And Mushrooms Recipe
|Flour||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Veal scallops||1 1⁄4 Pound, pounded until very thin|
|Olive oil||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Fresh mushrooms||8 Ounce, quartered (1 Package)|
|Red bell pepper strips||1 1⁄2 Cup (24 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Chicken broth||1 1⁄2 Cup (24 tbs) (Homemade / Commercial Low Sodium Variety)|
|Fresh lemon juice||2 Tablespoon|
|White wine||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 2261 Calories from Fat 1125
% Daily Value*
Total Fat 126 g194%
Saturated Fat 32.7 g163.5%
Trans Fat 0 g
Cholesterol 646 mg
Sodium 1957.6 mg81.6%
Total Carbohydrates 75 g24.8%
Dietary Fiber 16.5 g65.9%
Sugars 17.7 g
Protein 187 g373.9%
Vitamin A 101.9% Vitamin C 145%
Calcium 13.5% Iron 39%
*Based on a 2000 Calorie diet
Add veal pieces and shake to coat each evenly.
Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat.
Add veal and brown lightly on both sides.
Transfer to a plate and set aside.
Heat remaining 1 tablespoon oil in same skillet over medium heat.
Add mushrooms, bell pepper strips and garlic.
Cover and cook 7 to 9 minutes.
In a bowl, combine broth, lemon juice and wine.
Pour into skillet and add veal.
Cook over medium heat about 10 minutes, or until sauce thickens slightly.
Stir in green onions and cook 1 minute more.
Garnish with chopped parsley before serving.