Veal Cutlets With Caper Sauce
|Veal cutlets||4 Pound, pounded thin (4 In Number)|
|Egg||1 , beaten with water|
|Water||1⁄4 Cup (4 tbs), beaten with water|
|Seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Parsley flakes||1⁄2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Dip cutlets in egg, then in bread crumbs mixed with parsley and paprika.
Coat bottom of oblong baking dish with oil; place cutlets in dish.
Heat at medium-high5 to 7 minutes, turning cutlets over once; drain on paper towel.
Remove to serving platter and let stand, covered, 5 minutes.
Meanwhile, in small glass bowl, heat butter at medium-high1/2 minute, or until melted; stir in flour, then milk.
Heat at medium-high3 minutes, or until thickened; stir once.
Calories 714 Calories from Fat 239
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 11.2 g56.2%
Trans Fat 0 g
Cholesterol 438.8 mg146.3%
Sodium 547.2 mg22.8%
Total Carbohydrates 12 g4.1%
Dietary Fiber 1.3 g5%
Sugars 3.2 g
Protein 101 g202.6%
Vitamin A 17.7% Vitamin C 5.7%
Calcium 14% Iron 15.5%
*Based on a 2000 Calorie diet