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Veal Cutlets Verde Recipe
|Veal cutlets||720 Gram (Six 120 Gram Each Pieces)|
|All purpose flour||125 Milliliter|
|Seasoned bread crumbs||250 Milliliter|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||30 Milliliter|
|Veal stock/Chicken stock||500 Milliliter|
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
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.
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.