Veal Cutlets Verde Recipe

Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Veal cutlets720 Gram (Six 120 Gram Each Pieces)
 Egg1
 Milk60 Milliliter
 All purpose flour125 Milliliter
 Seasoned bread crumbs250 Milliliter
 Oil60 Milliliter
 Butter45 Milliliter
 Garlic1 Clove (5 gm), minced
 All purpose flour30 Milliliter
 Veal stock/Chicken stock500 Milliliter
 Peas250 Milliliter
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 583 Calories from Fat 194

% Daily Value*

Total Fat 22 g33.9%

Saturated Fat 7.3 g36.5%

Trans Fat 0 g

Cholesterol 148 mg

Sodium 1074 mg44.8%

Total Carbohydrates 56 g18.8%

Dietary Fiber 4.9 g19.5%

Sugars 5.8 g

Protein 39 g77.6%

Vitamin A 12.7% Vitamin C 30.1%

Calcium 10.9% Iron 22.4%

*Based on a 2000 Calorie diet

Directions

Pound the cutlets with a meat mallet thin.
Mix the egg with milk.
Dust with 1/2 cup of flour, dip into egg wash, and dredge in bread crumbs.
Heat the oil in a skillet and fry the cutlets to golden brown on each side.
Reserve hot.
Heat the butter along with the garlic.
Sprinkle with flour and cook for 2 minutes over low heat.
Add the stock, peas and seasonings.
Simmer until sauce thickens.
Pour in a food processor and process until smooth.
Plate the cutlets and cover with sauce.
Serve.
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