RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 789
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| Recipe Name: |
Veal Normandy |
| Source: |
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Submitted by: |
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Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Veal |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with steamed white rice. |
| Comments: |
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Ingredients:
2 Tablespoons oil, olive
6 Ounce(wt)s mushrooms sliced
3 Tablespoons brandy
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Directions:
Pound veal lightly with flour. Sauté in olive oil, about 2 to 3 minutes a side, until crispy. Remove from skillet.
Sauté mushrooms in butter and add brandy and half and half. Return veal to skillet and reheat in sauce. |
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| Nutrition per Serving: |
| Calories: |
339 |
Total Carbs: |
4.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
79.5 |
Fat: |
27.9 |
Protein: |
15.80 |
| Fiber: |
0.60 |
Sodium: |
129.00 |
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