Veal Cutlets

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Veal Cutlets
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
379
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie379 kcal(18 %)
Protein30.31 g(31 %)
Fat16.32 g(14 %)
Carbohydrates25.72 g(17 %)
Sugar added0 g(0 %)
Roughage1 g(3 %)
Vitamin A36.62 mg(4,578 %)
Vitamin D0.54 μg(3 %)
Vitamin E1.45 mg(12 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.42 mg(38 %)
Niacin13.84 mg(115 %)
Vitamin B₆0.24 mg(17 %)
Folate47.13 μg(16 %)
Pantothenic acid0.8 mg(13 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂1.36 μg(45 %)
Vitamin C15 mg(16 %)
Potassium300.11 mg(8 %)
Calcium90.55 mg(9 %)
Magnesium30.71 mg(10 %)
Iron2.47 mg(16 %)
Iodine14.95 μg(7 %)
Zinc3.29 mg(41 %)
Saturated fatty acids6.05 g
Cholesterol133.66 mg

Ingredients

for
4
Ingredients
4 thin Veal cutlets (each about 160-180 grams)
4 tablespoons Pastry flour
1 egg
2 tablespoons milk
100 grams breadcrumbs
Vegetable fat (for cooking)
2 organic lemons
salt
freshly ground peppers
How healthy are the main ingredients?
egglemonsalt

Preparation steps

1.

Rinse meat, pat dry, flatten if necessary, and season with pepper and salt. Coat with flour, dip into whisked milk and egg and roll in breadcrumbs, pressing firmly. 

2.

Heat oil in one or two pans and cook cutlets until golden brown on both sides. Cut lemons into wedges. Arrange cutlets and lemon wedges on plates, serve.