|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 51g||18%|
|Dietary Fiber 4g||14%|
|Total Sugars 4g|
|Vitamin C 9mg||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Veal is quickly sautéed with mushrooms, lemon juice, garlic, and wine, along with rosemary and parsley.
Serve this quick and easy veal dish with rice, potatoes, or noodles.
1 to 1 1/4 pounds thin veal scallops
2 tablespoons all-purpose flour
Dash freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
6 to 8 ounces sliced mushrooms
1 clove garlic, minced
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dry rosemary
2 tablespoons finely chopped fresh parsley
2 tablespoons dry white wine
Heat olive oil and 2 tablespoons of the butter in a skillet over medium heat.
Sprinkle veal with salt and pepper; dust lightly with flour.
Sauté veal quickly, turning once. Remove veal from pan when browned.
Add remaining 1 tablespoon butter; sauté mushrooms until tender and browned.
Add the veal back to the pan along with garlic, lemon juice and zest, herbs, and wine. Turn to coat; cover skillet and simmer for about 3 to 4 minutes.
Arrange veal on a platter; spoon mushrooms and pan drippings over the veal.