Veal A La Celia
Veal A La Celia features tender breaded veal cutlets topped with a rich mushroom and wine sauce, perfect for a flavorful and sophisticated dinner setting.
Ingredients
Instructions
- In a saucepan, dissolve beef bouillon granules in boiling water.
- Add wine to the bouillon mixture.
- Saute sliced mushrooms in 1 to 2 tablespoons of margarine.
- Add mushrooms to the bouillon and wine mixture.
- Brown veal cutlets in remaining margarine on both sides.
- Drain veal cutlets on paper towels. Return veal cutlets to the skillet.
- Dissolve cornstarch in warm water, then add to the mushroom sauce.
- Heat and stir until the sauce thickens slightly.
- Pour the sauce over the veal cutlets and serve.
Nutrition & Diet Analysis (per serving)
319
kcal
16% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).