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Veal Schnitzel

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Veal Schnitzel
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
419
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie419 kcal(20 %)
Protein27.64 g(28 %)
Fat28.14 g(24 %)
Carbohydrates10.27 g(7 %)
Sugar added0 g(0 %)
Roughage0.14 g(0 %)
Vitamin A172.53 mg(21,566 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.35 mg(32 %)
Niacin12.39 mg(103 %)
Vitamin B₆0.23 mg(16 %)
Folate34.59 μg(12 %)
Pantothenic acid0.71 mg(12 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂1.29 μg(43 %)
Vitamin C2.56 mg(3 %)
Potassium272.24 mg(7 %)
Calcium47.9 mg(5 %)
Magnesium25.11 mg(8 %)
Iron1.6 mg(11 %)
Iodine13.2 μg(7 %)
Zinc3.09 mg(39 %)
Saturated fatty acids13.81 g
Cholesterol169.49 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Veal cutlets (or veal chops)
1
1
6 tablespoons
2 tablespoons
chopped Parsley
2 tablespoons
2 tablespoons
2 tablespoons
¼ liter
Chicken broth (prepared)
1 tablespoon

Preparation steps

1.

Rinse veal, pat dry, and season with salt and pepper. Peel and finely chop shallots. Mix shallots with breadcrumbs and parsley on a plate. Beat egg in a shallow bowl. Dip veal in egg, then coat in breadcrumbs; press firmly so that crumbs adhere to meat. Heat clarified butter in a frying pan. Add cutlets and fry until golden on both sides.

2.

Melt butter in a saucepan. Sift flour over butter and sauté briefly. Gradually whisk in broth until emulsified and smooth. Simmer about 2 minutes. Whisk in mustard and season with salt and pepper. Arrange veal schnitzel on plates and top with sauce.