Sauteed Veal With Leek And Zinfandel Cream Recipe
Servings: 2
Ingredients
- 1 pound veal scallopini
- 3 Tbsps. flour
- 2 Tbsps. butter
- 1 medium leek, cleaned, trimmed and cut on a bias, julienne style
- 1/2 c. white zinfandel wine
- 2/3 c. heavy cream
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- Red raspberries, optional
Directions
- Dredge veal slices in flour. Cook veal in butter in 10 inch non-stick skillet over medium heat till lightly browned and cooked through. Transfer veal to platter, keep hot. Add in leeks to skillet and cook 30 seconds over medium heat. Add in wine; cook over high heat to reduce by half, about 1-3 min. Add in cream, salt and pepper. Simmer 5 min. Spoon sauce over veal slices. Garnish with raspberries if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 2 servings | |
| Calories 356 | |
| Calories from Fat 168 | 47% |
| Total Fat 19.04g | 24% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 288mg | 12% |
| Potassium 519mg | 15% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.14g | 0% |
| Protein 30.68g | 49% |
