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Ingredientes
- 2 x Large eggs
- 1/2 tsp chopped garlic
- 1/2 tsp chopped parsley
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 c. fresh bread crumbs
- 1/2 c. grated Romano cheese
- 4 x boneless veal cutlets - (4 1/2 ounce ea) pounded thin (or possibly substitute chicken breasts)
- 1/2 c. extra virgin olive oil
- 1 Tbsp. butter
- 1/4 c. white wine
- 1 Tbsp. lemon juice
- 1/4 c. chicken stock
Direcciones
- Beat the Large eggs in a bowl with the garlic, parsley, salt and pepper. Combine the bread crumbs and Romano cheese in another bowl. Dip each cutlet into the egg mix, then dredge it in the bread crumb mix to coat well. Repeat with other cutlets. Finish dipping and breading all the cutlets.
- Heat the oil in a large skillet over medium-high heat till warm. Add in the breaded cutlets and brown them proportionately on both sides, 2 to 3 min. Transfer the cutlets to a platter.
- Drain all but 1 tsp. of oil from the skillet. Add in the butter, and, once it has melted, add in the wine and heat 30 seconds. Add in the cutlets, lemon juice and chicken stock and simmer 2 min, turning once.
- Arrange the cutlets on a platter and pour the lemon-chicken stock mix over the meat. Serve at once.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 535 | |
| Calories from Fat 369 | 69% |
| Total Fat 41.74g | 52% |
| Saturated Fat 11.71g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 923mg | 38% |
| Potassium 146mg | 4% |
| Total Carbs 21.6g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.29g | 2% |
| Protein 16.33g | 26% |
