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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper. | 2. Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl. | 3. Beat the eggs in a separate bowl. | 4. Remove the slices of veal from the marinade and dry them with paper towels. | 5. Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only. | 6. Roll the slices with the cheese on the inside and pin the edges with a tooth pick. | 7. Dip the roulades in the egg again, and then cover in the breadcrumbs. | 8. In a deep pan fry the roulades in abundant oil, turning them frequently. | 9. Serve immediately. | 10. Serves 4. | 11. 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			126.0833	0.0	28.05	0.7083
pecorino siciliano cheese	5	ounces	grated	126.0833	0.0	28.05	0.7083
egg	2			143.0	0.72	12.56	9.51
breadcrumb	4	ounces	grated	126.0833	0.0	28.05	0.7083
garlic clove	3			126.0833	0.0	28.05	0.7083
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
olive oil				-	-	-	-
white wine vinegar	1/2	cup		126.0833	0.0	28.05	0.7083
lemon zest	1			126.0833	0.0	28.05	0.7083
salt pepper				126.0833	0.0	28.05	0.7083

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