Classic Veal Cutlets
(Percentage of daily recommendation)
|Calorie||433 kcal||(21 %)|
|Protein||58.08 g||(59 %)|
|Fat||12.78 g||(11 %)|
|Carbohydrates||16.58 g||(11 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0 g||(0 %)|
|Vitamin A||90.81 mg||(11,351 %)|
|Vitamin D||0.88 μg||(4 %)|
|Vitamin E||2.3 mg||(19 %)|
|Vitamin B₁||0.28 mg||(28 %)|
|Vitamin B₂||0.69 mg||(63 %)|
|Niacin||26.45 mg||(220 %)|
|Vitamin B₆||0.46 mg||(33 %)|
|Folate||66.73 μg||(22 %)|
|Pantothenic acid||2.15 mg||(36 %)|
|Biotin||0.2 μg||(0 %)|
|Vitamin B₁₂||3.29 μg||(110 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||550.7 mg||(14 %)|
|Calcium||94.6 mg||(9 %)|
|Magnesium||49.3 mg||(16 %)|
|Iron||3.12 mg||(21 %)|
|Iodine||26.4 μg||(13 %)|
|Zinc||11.36 mg||(142 %)|
|Saturated fatty acids||4.33 g|
Cut the veal meat from the leg with a sharp knife into four slices or cutlets. Place the veal cutlets between two sheets of plastic wrap and tap gently with a rolling pin or pan bottom.
Remove the plastic wrap and season the veal cutlets on both sides with salt and pepper.
Put the flour in a shallow dish and coat the veal cutlets into it.
Break the eggs into a bowl and whisk with a wire whisk. Dip the veal cutlets into the egg and then coat in breadcrumbs. Coat very lightly so that the breadcrumbs do not fall apart when frying.
Heat plenty of oil in a pan and fry the cutlets until golden brown on one side for about 2 minutes.
Flip the cutlets and fry on the other side for about 2 minutes. Finally, add the butter and fry the cutlets briefly.
Drain the cutlets on the grid and serve garnished as desired with lemon wedges and parsley.