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Veal Cutlets with Leeks and Zinfandel Cream Recipe

Veal Cutlets with Leeks and Zinfandel Cream Recipe

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Veal Cutlets with Leeks and Zinfandel Cream

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Ingredients

Count

Nutrition

419

Calories

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Ingredients:

Serving

Directions:

Remove and discard green tops from leeks. Cut white portions diagonally into thin slices; set aside.
Combine flour, salt, and pepper in a shallow bowl; dredge cutlets in flour mixture. Cook cutlets in 2 tablespoons olive oil in a large skillet 2 minutes on each side or until golden. Remove cutlets from pan, and keep warm.
Sauté leeks in remaining tablespoon olive oil in skillet 1 minute; add wine, and cook, stirring often, 1 minute or until almost all of the liquid has evaporated. Add whipping cream, and cook, stirring constantly, about 2 minutes or until mixture is reduced by half. Serve with veal.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	419.13 Kcal (1755 kJ)
Calories from fat	218.59 Kcal
		% Daily Value*
Total Fat	24.29g	37%
Cholesterol	132.29mg	44%
Sodium	913.82mg	38%
Potassium	523.56mg	11%
Total Carbs	15.32g	5%
Sugars	2.67g	11%
Dietary Fiber	1.58g	6%
Protein	29.46g	59%
Vitamin C	8.2mg	14%
Iron	1.4mg	8%
Calcium	74.8mg	7%

Amount Per 100 g
Calories	172.99 Kcal (724 kJ)
Calories from fat	90.22 Kcal
		% Daily Value*
Total Fat	10.02g	37%
Cholesterol	54.6mg	44%
Sodium	377.18mg	38%
Potassium	216.1mg	11%
Total Carbs	6.32g	5%
Sugars	1.1g	11%
Dietary Fiber	0.65g	6%
Protein	12.16g	59%
Vitamin C	3.4mg	14%
Iron	0.6mg	8%
Calcium	30.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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