Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- =
- 1/4 cup flour
- 1 teaspoon onion salt
- 1/2 teaspoon seasoned pepper
- 6 boneless veal cutlets*, about 1-1/2 pounds
- 1 1/2 tablespoons vegetable oil
- 1/4 cup dry white wine
- 1 cup beef broth
- 1/2 cup sour cream
- 1 cup canned tomatoes, drained and chopped
- 1 bay leaf
- 3 cups hot cooked rice
- =
Directions
Blend flour, onion salt and pepper. Roll cutlets in flour mixture. Brown in oil. Add wine to skillet; stir to loosen brown particles.
Blend any remaining flour with broth and sour cream. Add tomatoes and bay leaf. Pour over cutlets. Cover and simmer about 30 minutes or until meat is tender.
Lightly pack hot rice into individual molds. Unmold onto serving platter. Serve with the cutlets and sauce.