Very Special Veal
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The name says it all, but it's simple enough to make even when you're pressed for time. That's why at my house it's nicknamed "V.S.V."
What You'll Need
- 1/4 cup all-purpose flour
- 1 pound boneless veal cutlets, pounded to ¼-inch thickness
- 2 teaspoons canola or vegetable oil, plus extra if needed
- 1 can (14 ½ ounces) ready-to-use chicken broth
- 1 can (14 ½ ounces) sliced carrots, drained
- 1/3 cup chopped scallions
- 1 can (14 ½ ounces) artichoke hearts, drained and quartered
- 1/2 teaspoon black pepper
What to Do
- Place the flour in a shallow dish; coat the veal completely.
- In a large skillet, heat the oil over medium-high heat. Add the veal cutlets a few at a time and cook for 4 minutes or until browned, turning halfway through the cooking. Remove the cooked veal to a plate.
- If necessary, add additional oil to the skillet and cook any remaining cutlets. Place all the cooked cutlets back into the skillet and add the remaining ingredients; stir and bring to a boil. Cover and reduce the heat to medium-low. Simmer for 5 minutes, or until the veal is heated through.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 356
- Calories from Fat 176
- Total Fat 20g 30 %
- Saturated Fat 6.9g 35 %
- Trans Fat 0.0g 0 %
- Protein 24g 49 %
- Cholesterol 81mg 27 %
- Sodium 1,005mg 42 %
- Total Carbohydrates 20g 7 %
- Dietary Fiber 3.3g 13 %
- Sugars 4.0g 0 %
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