Yield: 1 servings
|2 pounds||Boneless veal round cutlets|
|Salt and pepper|
|Flour; for dredging|
Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat.
Working in batches, add veal and saut until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm.
Repeat with remaining veal, adding more oil to skillet as necessary.
Deglaze pan with ½ cup wine and ½ cup broth and reduce to ½ cup.
Pour sauce over veal.
Converted by MC_Buster.
Per serving: 85 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9401 Converted by MM_Buster v2.0n.