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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Lay out the flour, eggs, and bread crumb cheese mixture in three separate bowls. Season each with salt and pepper. | 2. 2. Dredge the veal (1/8" thick) in flour, shake off excess. Then Eggs (beaten). Then cheese / bread crumb mixture. | 3. 3. Place on a plate, cover, and refrigerate for 10-15 minutes. | 4. 4. Mix wine & chicken broth in a pan and reduce by half (10-15 mins). | 5. 5. Heat Olive oil over med high heat. | 6. 6. When hot, saute the veal cutlets for 2 mins per side. Maybe even 1 min per side if they are super thin. | 7. 7. Remove veal from pan. Deglaze with reduced chicken broth/wine mixture. | 8. 8. After 2 mins add butter. When melted turn off heat and return veal to pan. Serve immediately. | 9. If using chicken instead of veal I would add 1/4 cup of capers and a 1/4 cup of parsly here. And serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal scallopini	3/4	lb		302.6007	0.0	67.3202	1.7
flour	1	cup		578.28	126.6054	9.401	2.2436
parmesan cheese	1	cup		296.0	32.0	32.0	4.0
breadcrumb	1	cup		302.6007	0.0	67.3202	1.7
egg	2			143.0	0.72	12.56	9.51
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
white wine	1	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.