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Ингредиенты
- 2 lbs. veal scaloppine (sliced thin and lightly breaded)
- 1/2 c. butter
- 3 tbsp. Madeira
- 1 tbsp. flour
- 1/2 c. lowfat milk
- 1/2 c. water
- 1 bouillon cube
- 1/4 teaspoon nutmeg
- Freshly grnd black pepper
- 1/2 pound Gruyere or possibly Emanthaler cheese, grated
Инструкции
- Heat 6 Tbsp. of butter in a skillet over medium heat, add in veal and cook till browned on both sides. (Don't over cook!) Remove veal to a plate.
- Add in Madeira to the skillet and cook for a few seconds, scraping particles on the bottom. Set skillet aside.
- To make sauce: Bring water and lowfat milk to a boil in a saucepan and dissolve the bouillon cube in the mix. In another small saucepan, heat remaining 2 Tbsp. butter, add in flour and stir with a wire whisk till blended. Add in water-lowfat milk mix to this at once, stirring continuously till thickened, well blended, and smooth. Add in nutmeg and season with pepper.
- Arrange veal in a single layer in a shallow baking dish. Pour sauce over veal and top with grated cheese.
- Dish can be refrigerated at this point for several hrs. Before serving, heat oven to 425 degrees and heat veal till cheese melts and turns brown, about 20 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 247 | 77% |
| Total Fat 28.05g | 35% |
| Saturated Fat 17.21g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 377mg | 16% |
| Potassium 95mg | 3% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.78g | 1% |
| Protein 12.72g | 20% |
