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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season flour with salt and pepper to taste. Dip veal in flour and shake off excess. | 2. Heat oil in a medium-size nonstick skillet on medium-high heat. When oil is very hot, brown veal on both sides, about 1 minute per side. | 3. Sprinkle lemon juice on top. Remove veal to a plate and cover with aluminum foil to keep warm. | 4. Raise heat to high and add vermouth and chicken broth to the skillet. Reduce the liquid by half, about 3 minutes. Add salt and pepper to taste. | 5. Spoon sauce over veal and sprinkle with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt pepper				302.6007	0.0	67.3202	1.7
veal scallopini	3/4	lb		302.6007	0.0	67.3202	1.7
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
vermouth	2	tablespoons		302.6007	0.0	67.3202	1.7
chicken broth	1/4	cup	low-sodium fat free	19.53	0.4725	2.7846	0.6552
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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