Estimated Nutrition (whole recipe, rough)
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cherry | 1 cup (138g) | 87 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
| Horseradish | 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
- =
- 12 thin veal cutlets (about 1 pound)
- salt and ground black pepper
- 3 tablespoons butter or margarine
- 1 16-1/2-ounce can pitted dark sweet cherries (drain; reserve syrup)
- 1/4 cup Madeira wine
- chicken broth
- 1 1/2 tablespoons cornstarch
- 3 cups hot cooked rice
- 3 tablespoons water
- 3 cups hot cooked rice
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
Saute veal in butter in large skillet 2 to 3 minutes on each side over high heat. Remove veal; season with salt and pepper; keep warm. Pour off fat.
Combine reserved syrup, wine and broth to equal 1-3/4 cups. Add to skillet; simmer 5 to 10 minutes.
Blend cornstarch with water; add to sauce. Cook, stirring, until clear and thickened. Stir in cherries. Serve sauce over veal and fluffy rice. Garnish with lemon slices and watercress, if desired.