Directions:
- 1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper.
- 2. Dredge the veal (1/8 thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture.
- 3. Place on a plate, cover, and refrigerate for 10-15 minutes.
- 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins).
- 5. Heat Olive oil over med high heat.
- 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin.
- 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture.
- 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately.
- If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 691.36 Kcal (2895 kJ) | ||
| Calories from fat | 332.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37g | 57% | |
|---|---|---|---|
| Cholesterol | 124.18mg | 41% | |
| Sodium | 1662.95mg | 69% | |
| Potassium | 275.74mg | 6% | |
| Total Carbs | 55.54g | 19% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 24.03g | 48% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.8mg | 21% | |
| Calcium | 593.8mg | 59% | |
| Amount Per 100 g | |||
| Calories | 200.79 Kcal (841 kJ) | ||
| Calories from fat | 96.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.74g | 57% | |
|---|---|---|---|
| Cholesterol | 36.07mg | 41% | |
| Sodium | 482.96mg | 69% | |
| Potassium | 80.08mg | 6% | |
| Total Carbs | 16.13g | 19% | |
| Sugars | 1.24g | 17% | |
| Dietary Fiber | 1.37g | 19% | |
| Protein | 6.98g | 48% | |
| Vitamin C | 3.5mg | 20% | |
| Iron | 1.1mg | 21% | |
| Calcium | 172.4mg | 59% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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