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Breaded Veal Escalope with Ham and Egg Recipe
|Butter||2 Ounce (50 Gram, 1/2 Stick)|
|Veal escalopes||4 Pound, pounded thinly and dredged in seasoned flour|
|Fine white breadcrumbs||3 Ounce (75 Gram, 1 Cup)|
|Lard/Half butter and oil||4 Ounce (100 Gram, 1/2 Cup)|
Serving size: Complete recipe
Calories 5022 Calories from Fat 2201
% Daily Value*
Total Fat 245 g377.7%
Saturated Fat 86.8 g434%
Trans Fat 0.1 g
Cholesterol 4076.9 mg
Sodium 2637.9 mg109.9%
Total Carbohydrates 46 g15.2%
Dietary Fiber 2 g8.2%
Sugars 6.1 g
Protein 631 g1262.9%
Vitamin A 57.7% Vitamin C
Calcium 31.4% Iron 55.4%
*Based on a 2000 Calorie diet
Layer each seasoned escalope with a slice of ham, and fried egg.
Fold over once, and secure with wooden skewer.
Beat the 2 remaining eggs with a little water.
Dip escalopes in egg, and roll in breadcrumbs.
Let stand for 30 min.
Heat lard (or butter and oil) in a large frying pan.
Fry escalopes until golden.
Drain, and serve at once.