Veal cutlet in bread crumbs.
A colourful version of the classic Italian dish, that can be served either warm, or cold in a sandwich.
200 g | veal cutlets, thinly sliced | ||
1 | eggs size large | ||
2 tbsp | bread crumbs | 16 g | |
1 tsp | butter, unsalted | 5 g | |
1 tbsp | canola oil | 15 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 | tomatoes, Roma type, deseeded and diced | 140 g |
If possible, choose «milk-fed veal» which is much younger and more tender than the grain-fed one.
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
The remaining beaten egg may be cooked as an omelet and served along side the cutlets.
per 1 serving (160 g)
Amount % Daily Value |
Calories 240 |
Fat 11 g 17 % |
Saturated
2.6 g
14 % |
Cholesterol 160 mg |
Sodium 140 mg 6 % |
Carbohydrate 8 g 3 % |
Fibre 1 g 5 % |
Sugars 2 g |
Net Carbs 7 g |
Protein 25 g |
Vitamin A 24 % |
Vitamin C 14 % |
Calcium 4 % |
Iron 9 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Meat and Alternatives | 3 |
Fats | 1 ½ |
Simple and delish except that there were no cutlets that weren't already pre-breaded available in my super markets...I ended up with a veal shank as they really had nothing else! Needless to say, the bone gets in the way of pounding so I ended up treating them like pork chops. I cooked them at 325 for 45 minutes turning them in the middle of cooking time. They came out tender and really nicely done. I'll do my best to find some cutlets next time.