Sherried Veal

Serves: 4
Total Calories: 11


1 pound thin veal cutlets
2 tablespoons lemon juice
5 tablespoons polyunsaturated oil
2 cloves garlic, minced
1 cup low salt chicken stock
1/4 cup dry sherry
freshly ground black pepper
kosher salt


Marinate the meat in the lemon juice and 3 tablespoons oil for one hour. Drain.

Sauté the veal in the remaining oil until lightly browned on both sides and remove from the skillet.

Sauté the garlic in the oil that remains in the skillet until it is translucent. Add the stock and sherry and boil for 10 minutes. Add salt and pepper to taste and pour over the veal.

Nutritional Facts:

Serves: 4
Total Calories: 11
Calories from Fat: 3

This Sherried Veal recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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