Directions:
- Using a meat mallet, carefully pound each veal chop, leaving bone attached, until consistently 1/4inch thick. Dip each chop in beaten eggs and drip dry. Press each chop into bread crumbs to form a consistent crust and place in refrigerator for 20 minutes.
- In a 10 inch to 12 inch saute pan, heat 2 ounces butter over moderate heat until foaming just subsides. Cook veal until medium golden brown and turn once to finish other side. Serve with lemon wedges. (Toppings include 1) tomato and arugula salad; 2) Sauteed mushrooms; 3) bitter radicchio salad.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 882.45 Kcal (3695 kJ) | ||
| Calories from fat | 389.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.3g | 67% | |
|---|---|---|---|
| Cholesterol | 419.44mg | 140% | |
| Sodium | 784.28mg | 33% | |
| Potassium | 173.38mg | 4% | |
| Total Carbs | 39.32g | 13% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 79.02g | 158% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 13.5mg | 75% | |
| Calcium | 186.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 193.35 Kcal (810 kJ) | ||
| Calories from fat | 85.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 67% | |
|---|---|---|---|
| Cholesterol | 91.9mg | 140% | |
| Sodium | 171.84mg | 33% | |
| Potassium | 37.99mg | 4% | |
| Total Carbs | 8.62g | 13% | |
| Sugars | 0.71g | 13% | |
| Dietary Fiber | 0.59g | 11% | |
| Protein | 17.31g | 158% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 3mg | 75% | |
| Calcium | 40.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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