Yield: 4 servings
|\N \N||Fresh ground black pepper to; taste|
|1 teaspoon||Lemon rind; grated|
|1 pounds||Veal; thinly sliced; cut|
|\N \N||Into 2 1/2 inch pieces|
|¼ pounds||Butter or margarine|
|4 tablespoons||Marsala wine|
|4 tablespoons||Chicken broth|
Combine flour, salt, ground pepper, grated lemon rind in a mixing bowl.
Meanwhile pound flat thinly sliced veal and cut into 2½ inch pieces.
Coat with flour and lemon rind mixture.
Melt butter or margarine in a skillet over low heat and brown the veal about 2 ½ to 3 minutes on each side.
Meanwhile, heat Marsala wine and chicken broth in a saucepan over low heat.
When veal is browned, spoon the Marsala-chicken broth mixture over veal.
Per serving: 273 Calories (kcal); 23g Total Fat; (78% calories from fat); 2g Protein; 12g Carbohydrate; 62mg Cholesterol; 816mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.