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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly beat the eggs with the salt in a deep dish and spread the flour and the breadcrumbs out on separate plates. Dredge veal slices in flour shaking off any excess. Then dip in the egg and the bread crumbs making sure both sides are well coated with bread crumbs. | 2. Heat olive oil and butter in large saute pan over medium heat. Add the breaded cutlets to the pan without crowding (if you have to you can work in batches). Cook, turning once for about 6 minutes until golden brown and crispy. Transfer to warm plates and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	1	lb		403.4676	0.0	89.7602	2.2667
egg	2			143.0	0.72	12.56	9.51
salt	1	teaspoon		-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
bread	2	cups	crumbs	3624.4	0.0	0.0	410.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

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