Directions:
- In a food processor blend pine nuts and basil leaves.
- Add parmesan, garlic, olive oil, and salt.
- Blend until smooth and set aside.
- In large skillet heat olive oil on medium - high. Brown both sides of veal.
- Turn heat off and leave cutlets in skillet.
- Spoon pesto sauce on veal and top with Fontina cheese, tomatoes, and black pepper.
- Turn heat to low and cover until cheese melts and veal is fully cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 695.13 Kcal (2910 kJ) | ||
| Calories from fat | 501.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.7g | 86% | |
|---|---|---|---|
| Cholesterol | 175.13mg | 58% | |
| Sodium | 944.74mg | 39% | |
| Potassium | 727.46mg | 15% | |
| Total Carbs | 5.38g | 2% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 43.97g | 88% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 2.3mg | 13% | |
| Calcium | 333.5mg | 33% | |
| Amount Per 100 g | |||
| Calories | 235.85 Kcal (987 kJ) | ||
| Calories from fat | 170.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.9g | 86% | |
|---|---|---|---|
| Cholesterol | 59.42mg | 58% | |
| Sodium | 320.54mg | 39% | |
| Potassium | 246.82mg | 15% | |
| Total Carbs | 1.82g | 2% | |
| Sugars | 1.06g | 12% | |
| Dietary Fiber | 0.37g | 4% | |
| Protein | 14.92g | 88% | |
| Vitamin C | 3mg | 15% | |
| Iron | 0.8mg | 13% | |
| Calcium | 113.2mg | 33% | |
* 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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