4 Servings

Ingredients:
2 lbs. veal cutlets
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 tbsp. vegetable oil
8 oz. mushrooms, sliced
3 tbsp. minced parsley
1 tbsp. minced chives
juice of 1 lemon

Directions:
Pound the veal to a 1/4-inch thickness; sprinkle with salt and pepper. Heat butter and oil in a large skillet over medium-high heat.
Add mushrooms to skillet. Cook until tender, about 5 minutes. Remove from skillet
Add veal to skillet. Cook until browned on both sides, about 5 minutes per side.
Add mushrooms, parsley, and chives to skillet. Squeeze lemon over top; stir. Serve veal immediately with sauce.

Counts per entire recipe:
22.33/ 1469.48/ 67.6/ 24.6

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
5.58/ 367.37/ 16.9/ 6.15