Veal And Carrots In Wine Sauce Recipe
Ingredients
| Veal cutlet | 4 Ounce | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Dried marjoram | 1⁄4 Teaspoon | |
| Garlic powder | 1 Dash | |
| Parsley flakes | 1⁄4 Teaspoon, dried | |
| Butter/Margarine | 2 Teaspoon | |
| Carrot | 1 Large, scraped, thinly cut into diagonal slices | |
| Lemon juice | 2 Tablespoon | |
| Dry white wine | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 560 Calories from Fat 283
% Daily Value*
Total Fat 33 g50.1%
Saturated Fat 12.4 g62%
Trans Fat 0 g
Cholesterol 53.5 mg17.8%
Sodium 1218.6 mg50.8%
Total Carbohydrates 50 g16.6%
Dietary Fiber 6.7 g26.7%
Sugars 7.6 g
Protein 17 g34.7%
Vitamin A 253.4% Vitamin C 33.8%
Calcium 10.6% Iron 17.7%
*Based on a 2000 Calorie diet
Directions
Place cutlet between 2 sheets of waxed paper, and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Combine flour and seasonings, mix well.
Dredge veal cutlet in flour mixture.
Set aside.
Place butter in an 8-inch square baking dish.
Microwave at HIGH for 35 seconds or until melted.
Place cutlet in baking dish, cover tightly with heavy-duty plastic wrap, and microwave at HIGH for 1 minute.
Turn cutlet over, add carrot, lemon juice, and wine, cover and microwave at MEDIUM (50% power) for 2 1/2 to 3 minutes.
Give dish a half-turn, cover and microwave at MEDIUM for an additional 2 1/2 to 3 minutes or until veal is tender and carrot is crisp-tender.
Chef
