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Breaded Veal Cutlets

Western.Chefs's picture
  Veal cutlet 2 Pound (1/2 Inch Thick)
  Salt To Taste
  Pepper To Taste
  Flour 1 Cup (16 tbs)
  Egg 1
  Water 1 Tablespoon
  Sifted dry bread crumbs 1 Cup (16 tbs), sifted finely
  Fat/Salad oil 1⁄4 Cup (4 tbs)
  Tomato sauce 2 Tablespoon

Cut the cutlet into pieces for serving.
Sprinkle with salt and pepper; roll in flour, dip in the egg beaten slightly with the water, then roll in crumbs.
Let chill 1/2 hr.
Then saute slowly in the fat or oil until well browned and tender, allowing about 15 min for each side.
Serve with, tomato sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4161 Calories from Fat 2222

% Daily Value*

Total Fat 254 g390.9%

Saturated Fat 75.8 g379.1%

Trans Fat 0 g

Cholesterol 512.7 mg170.9%

Sodium 6598.3 mg274.9%

Total Carbohydrates 326 g108.8%

Dietary Fiber 31.7 g126.8%

Sugars 31 g

Protein 142 g283%

Vitamin A 33.7% Vitamin C 6.6%

Calcium 39.7% Iron 52%

*Based on a 2000 Calorie diet


Breaded Veal Cutlets Recipe