Breaded Veal Escalopes with Potatoes

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Breaded Veal Escalopes with Potatoes
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
591
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie591 kcal(28 %)
Protein35.42 g(36 %)
Fat27.74 g(24 %)
Carbohydrates51.08 g(34 %)
Sugar added0 g(0 %)
Roughage3.07 g(10 %)
Vitamin A186.14 mg(23,268 %)
Vitamin D0.88 μg(4 %)
Vitamin E2.55 mg(21 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.52 mg(47 %)
Niacin15.93 mg(133 %)
Vitamin B₆0.45 mg(32 %)
Folate87.91 μg(29 %)
Pantothenic acid0.81 mg(14 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂1.63 μg(54 %)
Vitamin C28.54 mg(30 %)
Potassium1,028.41 mg(26 %)
Calcium102.97 mg(10 %)
Magnesium57.4 mg(19 %)
Iron3.63 mg(24 %)
Iodine26.4 μg(13 %)
Zinc3.67 mg(46 %)
Saturated fatty acids12.95 g
Cholesterol201.4 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
2 tablespoons
2
125 grams
4
Veal cutlets (each about 160 grams)
freshly ground Pepper
3 tablespoons
1 tablespoon
freshly chopped Parsley

Preparation steps

1.

Peel and rinse potatoes, halve and cook in salted water for about 24 minutes or until tender. 

2.

Place flour, eggs and breadcrumbs into separate plates. Whisk eggs.

3.

Flatten meat until 4 mm thin (approximately 1/5 inch) and season on both sides with salt and pepper. Coat with flour, dip into eggs and coat with breadcrumbs, pressing lightly. Heat butter in a pan and cook meat for about 5 minutes per side or until golden brown. Baste with butter while cooking.  

4.

Drain potatoes and arrange on plates, sprinkle with parsley (if desired, toss in melted butter).  

5.

Arrange escalopes next to potatoes.

6.

If desired, serve with cranberry sauce and lemon wedges.