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Nutrition Facts
Serving Size 285 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 560 mg 23%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 26 g
Vitamin A 0% Iron 6%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Veal Scallops With Mushroom Sauce
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb veal scallops, cut 1/4-inch thick
1/8 Tsp salt
1/8 Tsp black pepper
14 1/2 Oz reduced sodium chicken broth
1/4 cup(s) Lindeman's Chardonnay
2 Tbsp extra virgin olive oil
1 medium shallots, minced
8 Oz canned mushrooms stems and pieces
3 Oz shiitake mushrooms, sliced
1 Tbsp balsamic vinegar
1 Tsp corn starch
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Instructions

1
Season veal on both sides with salt and pepper; set aside.
2
Pour broth and Chardonnay into a 2-quart saucepan, and boil over medium-high heat 10-15 minutes or until reduced to 1 cup; set aside.
3
Heat 1 tablespoon oil in a large skillet over medium-high heat, and sauté half of the veal 45-60 seconds per side.
4
Add remaining 1 tablespoon oil to skillet and sauét the remainder of veal.
5
Place veal on a warm plate; cover to keep warm.
6
Return skillet to Medium heat.
7
Sauté shallot and mushrooms 6-8 minutes or until tender.
8
Pour reduced broth mixture over mushrooms; stir in vinegar.
9
Dissolve cornstarch in 1 tablespoon water; stir into sauce to thicken, and add any drippings from veal that may have accumulated on plate.
10
Pour sauce over veal and serve.

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