Directions:
- Cut veal into pieces, removing all fat and veins. Pound the pieces to tenderize, using a wooden mallet or the edge of a plastic saucer. Dip each piece of meat first in seasoned flour, then in beaten egg. Pound in the bread crumbs well. Set breaded pieces aside on waxed paper. Put 1/3 oil in large skillet over medium heat. Fry each cutlet 10 minutes to a side, turning once. Pan may be covered for softer cutlet. If cooking large batches, put finished meat on paper towels in a baking dish in a 250* oven. Serve on platter with parsley and lemon wedge garnish. For a typical Viennese dinner serve with home fried potatoes, cucumber salad, and creamed pureed spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.87 Kcal (2340 kJ) | ||
| Calories from fat | 211.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.49g | 36% | |
|---|---|---|---|
| Cholesterol | 255.3mg | 85% | |
| Sodium | 1554.01mg | 65% | |
| Potassium | 671.71mg | 14% | |
| Total Carbs | 37.48g | 12% | |
| Dietary Fiber | 4.14g | 17% | |
| Protein | 48.41g | 97% | |
| Iron | 2.8mg | 16% | |
| Calcium | 156.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 222.47 Kcal (931 kJ) | ||
| Calories from fat | 84.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.35g | 36% | |
|---|---|---|---|
| Cholesterol | 101.63mg | 85% | |
| Sodium | 618.6mg | 65% | |
| Potassium | 267.39mg | 14% | |
| Total Carbs | 14.92g | 12% | |
| Dietary Fiber | 1.65g | 17% | |
| Protein | 19.27g | 97% | |
| Iron | 1.1mg | 16% | |
| Calcium | 62.5mg | 16% | |
* 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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