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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal cutlets are already thin enough). Sprinkle with salt and pepper, and dredge in flour. | 2. Dip veal in the beaten egg (1 if large, 2 if small eggs). Dredge again in the flour. | 3. Brown the veal in 1/2 cup butter in a large skillet over medium-high heat (medium for me since my stove cooks hot!), 2 to 3 minutes on each side. Remove veal, reserving the drippings in the skillet. Set aside and keep warm. | 4. Add the whipping cream and the next 4 ingredients to the skillet. Stir well. Bring just to a boil over medium heat, stirring occasionally. Return the veal to the skillet; reduce heat, and simmer, uncovered, for 5 minutes. Place veal on a serving platter. Cover with the sauce, and sprinkle with the chopped parsley. Garnish with lemon slices, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	1 1/2	1/2		605.2014	0.0	134.6403	3.4
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
purpose flour	1 - 1 1/2	1/2		605.2014	0.0	134.6403	3.4
egg	1 -2		beaten	0.0	0.0	0.0	0.0
butter	1/2	cup	melted	684.0	31.428	21.372	57.6
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
white wine	1/4	cup		-	-	-	-
butter	1/4	cup	melted	684.0	31.428	21.372	57.6
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
lemon				-	-	-	-

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