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Escalope Of Veal With Smoked Salmon Recipe
|Veal cutlets||90 Gram|
|Smoked salmon||340 Gram|
|Seasoned all purpose flour||80 Milliliter|
|Dry bread crumbs||375 Milliliter|
|Safflower oil||375 Milliliter|
|Mornay sauce||375 Milliliter|
Calories 1837 Calories from Fat 840
% Daily Value*
Total Fat 97 g149.5%
Saturated Fat 17 g85%
Trans Fat 0 g
Cholesterol 220.5 mg
Sodium 3024 mg126%
Total Carbohydrates 162 g53.9%
Dietary Fiber 6.8 g27.1%
Sugars 9.3 g
Protein 85 g169.3%
Vitamin A 14.5% Vitamin C
Calcium 59.4% Iron 82.6%
*Based on a 2000 Calorie diet
Pound the cutlets very flat.
Top with salmon and cheese, fold and roll to encase the filling.
Chill in refrigerator for 1 hour.
Mix the egg with the milk.
Dust with flour, dip into egg and dredge in bread crumbs.
Heat the oil to 375°F (190°C); fry the cutlets to golden brown.
Place on a baking sheet and bake in the oven for 15-20 minutes.
Place cutlets on serving plates and pour the Mornay Sauce over.