Directions:
- Dredge the veal in the flour, salt and pepper mixture.
- Dip in milk, then again in flour, set aside meat.
- Heat 1 tbsp of oil and 1 tbsp butter in large pan.
- Add the veal and cook until light brown on both sides.
- Remove veal and keep warm.
- Add the remaining oil and butter, the tomatoes, onion, garlic and wine to pan.
- Cook over moderate heat 5 minutes.
- Add the cream and cook over high until bubbly.
- Add veal to reheat.
- Serve with hot fettuccine and garnish with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.46 Kcal (1178 kJ) | ||
| Calories from fat | 190.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.21g | 33% | |
|---|---|---|---|
| Cholesterol | 35.81mg | 12% | |
| Sodium | 956.75mg | 40% | |
| Potassium | 198.49mg | 4% | |
| Total Carbs | 17.19g | 6% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 5.13g | 10% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 156.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 204.6 Kcal (857 kJ) | ||
| Calories from fat | 138.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.42g | 33% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 12% | |
| Sodium | 695.46mg | 40% | |
| Potassium | 144.28mg | 4% | |
| Total Carbs | 12.5g | 6% | |
| Sugars | 2.33g | 13% | |
| Dietary Fiber | 1.44g | 8% | |
| Protein | 3.73g | 10% | |
| Vitamin C | 4.7mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 6% | |
| Calcium | 114mg | 16% | |
* 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.
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