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Italian Veal Cutlets

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Ingredients
  Boneless veal cutlets 4
  Shortening 2 Teaspoon
  Canned tomatoes 8 Ounce, cut up (1 Can)
  Worcestershire sauce 1 Teaspoon
  Snipped parsley 1 Tablespoon
  Capers 2 Teaspoon, drained
  Garlic salt 1⁄4 Teaspoon
  Dried oregano leaves 1⁄4 Teaspoon, crushed
Directions

Pound veal to 1/4- to 1/8-inch thickness or have meatman tenderize cutlets.
Brown quickly in hot shortening.
Blend remaining ingredients; add to meat.
Cover; simmer 35 to 40 minutes.
Uncover; simmer till tender, about 10 minutes

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Beef

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4.3
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 537 Calories from Fat 150

% Daily Value*

Total Fat 17 g26%

Saturated Fat 5.6 g28.2%

Trans Fat 1.3 g

Cholesterol 269.8 mg89.9%

Sodium 1051.9 mg43.8%

Total Carbohydrates 20 g6.7%

Dietary Fiber 5.3 g21.4%

Sugars 0.7 g

Protein 77 g153.2%

Vitamin A 58.8% Vitamin C 70.7%

Calcium 15.8% Iron 26.1%

*Based on a 2000 Calorie diet

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Italian Veal Cutlets Recipe