BREADED VEAL CUTLET
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
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
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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.
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.