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Veal Parmesan

Easy.Meals's picture
  Breadcrumbs 3 Ounce
  Grated lemon rind 1 Teaspoon
  Parmesan cheese 3 Ounce, grated
  Egg 1
  Butter 2 Ounce
  Oil 2 Tablespoon
  Onion 1 Large
  Mushrooms 1⁄4 Pound
  Oil 1 Tablespoon
  Canned tomato puree 10 Ounce (2 Can)
  Dry sherry 4 Tablespoon
  Salt To Taste
  Pepper To Taste

Combine breadcrumbs, lemon rind and Parmesan cheese.
Pound escalopes, if necessary, until thin.
Dip in seasoned flour, then beaten egg; press on crumb mixture.
Refrigerate 1 hour.
Heat butter and oil in large frying pan, cook escalopes until golden on each side and cooked through.
Mushroom Sauce: Chop onion and mushrooms, saute in hot oil until tender; add tomato puree, sherry, season with salt and pepper.
Simmer, uncovered 5 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1738 Calories from Fat 1075

% Daily Value*

Total Fat 122 g187.8%

Saturated Fat 51.4 g256.8%

Trans Fat 0 g

Cholesterol 391.2 mg130.4%

Sodium 2908.1 mg121.2%

Total Carbohydrates 112 g37.2%

Dietary Fiber 14.4 g57.7%

Sugars 33.8 g

Protein 55 g110.8%

Vitamin A 69.1% Vitamin C 103.3%

Calcium 130.9% Iron 61.8%

*Based on a 2000 Calorie diet

Veal Parmesan Recipe