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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop tomatoes and red onion, combine in large bowl with arugula and radicchio. | 2. Add oil, balsamic vinegar, oregano, salt and pepper and mix well. | 3. Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley. | 4. Dredge veal cutlets in flour, egg, and then bread crumbs making sure both sides are breaded. | 5. Heat olive oil in large saute pan over medium heat. Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side. | 6. Transfer cutlets to plates, spoon portion of the salad over top of each cutlet and serve. | 7. That's it. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	4			1613.8703	0.0	359.0408	9.0667
egg	2			143.0	0.72	12.56	9.51
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
breadcrumb	2	cups		1613.8703	0.0	359.0408	9.0667
pecorino romano cheese	1/4	cup		1613.8703	0.0	359.0408	9.0667
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
olive oil	1	cup		1909.44	0.0	0.0	216.0
tomato	2			65.52	14.1596	3.2032	0.728
red onion	1/2			-	-	-	-
arugula	1	bunch		-	-	-	-
radicchio	1			9.2	1.7919999999999998	0.5720000000000001	0.1
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
extra virgin olive oil	3	tablespoons		1613.8703	0.0	359.0408	9.0667
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
salt pepper				1613.8703	0.0	359.0408	9.0667

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