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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200 degrees F. | 2. Season veal with salt and pepper; coat with flour. Heat olive oil in a large skillet over medium-high heat. Cook veal in batches, turning once, until browned and cooked through, about 4 to 5 minutes. Remove from pan. Place on an ovenproof platter and put in the warming drawer or oven to keep warm. | 3. Melt butter in skillet; add mushrooms. Cook until mushrooms are tender and browned, about 5 minutes. Stir in veal stock and Marsala wine. Turn heat to high and cook until liquid is reduced by about half, or about 10 to 12 minutes. Stir in lemon juice and add salt and pepper to taste. Return the veal to pan and coat with the sauce and mushrooms. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
purpose flour	2	tablespoons		0.0	0.0	0.0	0.0
salt black pepper			ground	0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
mushroom cremini	2	cups	sliced	0.0	0.0	0.0	0.0
veal stock	1/2	cup		0.0	0.0	0.0	0.0
marsala wine	1/2	cup		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.