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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a skillet and glaze the onion and the garlic. Add tomatoes, herbs, beef stock, salt and pepper to taste, leave on the heat to reduce the sauce. | 2. Hit the veal with a hammer until it's very flat. | 3. Combine half of the parmesan cheese, the breadcrumbs and pepper and salt in a bowl. | 4. First put the veal in the egg, then in the breadcrumb mixture. | 5. Boil the spaghetti al dente. | 6. Meanwhile heat the butter or oil in a large pan and bake the veal schnitzels 2-3 minutes per side. | 7. Serve spaghetti, veal and sauce on a beautiful plate, decorate with basil and serve with the remaining cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red tomato	800		red ripe peeled chopped	26208.0	5663.84	1281.28	291.2
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	53.4	0.0	11.88	0.3
thyme leave	1	teaspoon		53.4	0.0	11.88	0.3
bay leaf	1			-	-	-	-
beef stock	1/8			21.42	2.3341	0.7906	1.0112
salt				-	-	-	-
pepper				-	-	-	-
veal	600	g	sliced	804.0	8.4	130.2	27.78
parmesan cheese	100		grated	29600.0	3200.0	3200.0	400.0
breadcrumb	60	g		53.4	0.0	11.88	0.3
egg	2		whisked	143.0	0.72	12.56	9.51
spaghetti	300			2636.5028	587.685	54.431000000000004	48.4776
butter	80	tablespoons		6840.0	314.28	213.72	576.0
basil leaf	4			53.4	0.0	11.88	0.3

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