Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
783
Calories
45g
Protein
18g
Fat
101g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Kosher salt
- Cracked pepper
- 4 pounds veal shanks. Rinsed and dried
- ¾ cup all-purpose flour
- 4 tablespoons olive oil
- 1 cup dry white wine
- 4 tablespoons fresh lemon juice
- 1 quart chicken stock, homemade of store-bought organic chicken broth (I used Swanson’s)
- ¼ cup loosely packed Italian parsley, chopped fine
- Zest of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes