Classic Veal Cutlets

0
Average: 0 (0 votes)
(0 votes)
Classic Veal Cutlets
share Share
print
bookmark_border Copy URL
Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
433
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie433 kcal(21 %)
Protein58.08 g(59 %)
Fat12.78 g(11 %)
Carbohydrates16.58 g(11 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A90.81 mg(11,351 %)
Vitamin D0.88 μg(4 %)
Vitamin E2.3 mg(19 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.69 mg(63 %)
Niacin26.45 mg(220 %)
Vitamin B₆0.46 mg(33 %)
Folate66.73 μg(22 %)
Pantothenic acid2.15 mg(36 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂3.29 μg(110 %)
Vitamin C0 mg(0 %)
Potassium550.7 mg(14 %)
Calcium94.6 mg(9 %)
Magnesium49.3 mg(16 %)
Iron3.12 mg(21 %)
Iodine26.4 μg(13 %)
Zinc11.36 mg(142 %)
Saturated fatty acids4.33 g
Cholesterol289.38 mg

Ingredients

for
4
For the cutlets
650 grams
Veal shank (from the leg)
freshly ground Pepper
2 tablespoons
2
80 grams
Vegetable oil (to fry)
1 tablespoon
For garnish

Preparation steps

1.

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.

2.

Remove the plastic wrap and season the veal cutlets on both sides with salt and pepper.

3.

Put the flour in a shallow dish and coat the veal cutlets into it.

4.

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. 

5.

Heat plenty of oil in a pan and fry the cutlets until golden brown on one side for about 2 minutes.

6.

Flip the cutlets and fry on the other side for about 2 minutes. Finally, add the butter and fry the cutlets briefly.

7.

Drain the cutlets on the grid and serve garnished as desired with lemon wedges and parsley.