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Veal Normande

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Submitted by reef

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½ 23
TABLESPOONS ML BUTTER
½ 0.5
1 ½ 23
TABLESPOONS ML VEGETABLE OIL
6 6
EACH EACH VEAL CUTLETS
thinly sliced *
158
CUP ML MILK
1 1
X X CHICKEN BREASTS
halved *
1 1
EACH EACH APPLES
tart, peeled, sliced
5 75
TABLESPOONS ML BRANDY
1 1
X X WILD RICE
cooked *

Directions

Melt butter with oil in large skillet over medium-high heat.

Add veal and brown, turning once.

Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan.

Blend in soup and milk. Return veal to pan with apple.

Reduce heat and simmer stirring once or twice, until heated through.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 283 46% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 540mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 2%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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