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Lemon Veal Cutlets With Mushrooms And Shallots

Grill.em's picture
  Lemons 2 , freshly juiced
  Veal scallops 1 1⁄2 Pound
  Fine bread crumbs 1 1⁄2 Cup (24 tbs)
  Egg/2 egg whites, slightly beaten 1
  Butter/Margarine 4 Tablespoon, melted (For Brushing Grill)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Large mushrooms 1⁄2 Pound, cut into half / thirds
  Shallots 3 Large, thinly sliced
  Minced parsley 1⁄4 Cup (4 tbs)
  Lemon zest 1 Tablespoon (For Garnish)
  Lemon 1 (For Garnish)

Sprinkle lemon juice over veal scallops and let stand for 1 hour.
Place bread crumbs on a flat plate.
Roll veal in crumbs, then dip in egg and roll in crumbs again.
Preheat stovetop grill.
Brush grill surface with butter.
Cook veal over medium-high heat about 2 minutes per side or until cooked to taste.
Veal will brown slightly on the outside and be just cooked on the inside.
Remove to serving dish.
Sprinkle with salt and pepper.
Brush grill surface with butter.
Grill mushrooms and shallots for 1 to 2 minutes.
Turn vegetables as needed to warm and lightly brown.
Spoon vegetables next to veal cutlets.
Garnish veal with parsley, lemon zest, and lemon slices.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2396 Calories from Fat 1204

% Daily Value*

Total Fat 135 g207.6%

Saturated Fat 62.1 g310.5%

Trans Fat 0 g

Cholesterol 1115.7 mg371.9%

Sodium 1647.3 mg68.6%

Total Carbohydrates 77 g25.8%

Dietary Fiber 14.5 g57.9%

Sugars 7.8 g

Protein 228 g456.9%

Vitamin A 79.2% Vitamin C 307.2%

Calcium 32.8% Iron 44.1%

*Based on a 2000 Calorie diet

Lemon Veal Cutlets With Mushrooms And Shallots Recipe