SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 500.1
  • Total Fat: 22.6 g
  • Cholesterol: 223.5 mg
  • Sodium: 1,543.4 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 46.7 g

View full nutritional breakdown of BREADED VEAL CUTLET calories by ingredient
Report Inappropriate Recipe

BREADED VEAL CUTLET

Submitted by: JLCAPECCI

Introduction

Easy impressive recipe. Tastes great. I used my homemade red gravy (tomato sauce) Easy impressive recipe. Tastes great. I used my homemade red gravy (tomato sauce)
Number of Servings: 4

Ingredients

    4 (4-ounce) veal cutlets (about 1/2 inch thick)
    1/4 cup all-purpose flour
    1/8 teaspoon black pepper
    2 large eggS, lightly beaten
    1/2 cup PLAIN breadcrumbs
    1/4 cup (1 ounce) grated fresh romano cheese
    2 teaspoons extra virgin light olive oil
    Cooking spray
    3/4 cup (3 ounces) shredded parmesan cheese
    2 cups red gravy (tomato sauce)

Directions

Preheat oven to 350.
Place each cutlet between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour and pepper in a large bowl. Place the eggs in a shallow dish. Combine breadcrumbs and romano in a shallow dish.
Dredge veal in flour mixture. Dip each cutlet in eggs; dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add veal, and saute 1 minute on each side or until browned. Remove from heat.
Spread 1 cup Tomato Sauce in an 11 x 7-inch baking dish coated with cooking spray. Arrange cutlets in a single layer on top of sauce; spoon the remaining Tomato Sauce over veal. Sprinkle veal with shredded parmesan.


Serving Size: makess 4 1/4 pound cutlet with 1/2 cup of tomato sauce

Number of Servings: 4

Recipe submitted by SparkPeople user JLCAPECCI.






Great Stories from around the Web


Rate This Recipe