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Breaded Veal Cutlets Recipe
|Veal round steak||2 Pound, cut 1/2 in. thick (Cutlet)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Monosodium glutamate||1 Teaspoon|
|Eggs||3 , beaten|
|French bread crumbs/Sour french bread crumbs||1 1⁄2 Cup (24 tbs)|
|Lard||1 Cup (16 tbs) (For Deep Frying Heated To 375Â°F)|
Serving size: Complete recipe
Calories 3537 Calories from Fat 1675
% Daily Value*
Total Fat 186 g286.8%
Saturated Fat 68.7 g343.5%
Trans Fat 0 g
Cholesterol 1134.2 mg
Sodium 11065.6 mg461.1%
Total Carbohydrates 322 g107.3%
Dietary Fiber 31.2 g124.6%
Sugars 38.2 g
Protein 179 g357.6%
Vitamin A 14.6% Vitamin C
Calcium 63.1% Iron 100.9%
*Based on a 2000 Calorie diet
Turn and repeat process until meat is about 1/4 inch thick.
Cut into 6 serving-size pieces.
Coat with a mixture of the flour, salt, monosodium glutamate, and pepper.
Dip veal into eggs, then lightly coat with crumbs.
Let stand 5 to 10 minutes to "seal." Deep fry only as many pieces at one time as will lie uncrowded one layer deep in the hot lard.
Fry until brown on both sides, 3 or 4 minutes; turn slices several times during cooking (do not pierce).
Remove meat with tongs and drain over fat for a few seconds before removing to absorbent paper.
Serve with lemon wedges