6 Servings
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper,
(optional)
1 1/4 pounds veal scallops, pounded until very thin
3 tablespoons
olive oil
1 tablespoon olive oil
8 ounces mushrooms, quartered
1 1/2 cups
red bell peppers, strips
3 cloves garlic, minced
1 1/2 cups chicken broth
2
tablespoons lemon juice
1/3 cup white wine
1/2 cup sliced green onions
chopped parsley
Place flour, salt and black pepper in a plastic bag. Add veal pieces and shake
to coat each evenly. Set aside.
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.
Amount Per Serving
Calories 270 Calories from Fat 156
Percent Total Calories
From:
Fat 58% Protein 23% Carb. 16%
Nutrient Amount per Serving Value
Total Fat 17 g 27%
Saturated Fat 4 g 21%
Cholesterol 58 mg 19%
Sodium 530 mg 22%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 16 g
Vitamin A 30% Vitamin C 89% Calcium 0% Iron 9%
