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Ingredients
US|METRIC
4 SERVINGS
- 4 veal cutlets (about 1 1/2 lbs., pound it down)
- 2 Tbsp. unbleached all purpose flour (or as needed)
- 1/8 tsp. smoked paprika
- 1/4 tsp. sea salt (ground Himalayan, or to taste)
- 1/2 tsp. freshly ground black pepper (or to taste and divided, I always use mixed peppercorns)
- 2 Tbsp. olive oil (tips & tricks)
- 3 Tbsp. butter (divided)
- 3 cups mushrooms (assorted, sliced Footnote)
- 2 Tbsp. shallot (finely chopped)
- 2 cloves garlic (pressed)
- 1/2 cup marsala wine
- 1/2 cup low sodium chicken broth
- 1/4 cup heavy cream
- 1/2 tsp. dried rosemary (chopped)
- 1/2 tsp. dried thyme leaves (chopped)
- 1/2 Tbsp. fresh chopped parsley (for garnish tips & tricks, optional)
- 9 oz. fettuccine (cooked according to package directions, substitute egg noodles see Recipe)
- 2 Tbsp. butter
- 1/2 cup Parmesan cheese (grated)
- 1 Tbsp. fresh chopped parsley (tips & tricks)
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NutritionView More
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1550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1550Calories from Fat910 |
% DAILY VALUE |
Total Fat101g155% |
Saturated Fat43g215% |
Trans Fat |
Cholesterol395mg132% |
Sodium800mg33% |
Potassium1810mg52% |
Protein94g |
Calories from Fat910 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A20% |
Vitamin C8% |
Calcium25% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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