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Receta PESTO CAPRESE VEAL CUTLETS

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Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $3.68 view details

Direcciones

  1. Preheat oven to 180ºc. Pound veal cutlets to 1/8-inch thickness
  2. Combine tomatoes and pesto in small bowl, tossing to mix well; set aside.
  3. Place flour in shallow dish. Beat eggs, milk and salt and pepper, as desired, in second shallow dish until blended. Place bread crumbs in third shallow dish. Dip each cutlet into flour, then into egg mixture, then into bread crumbs to coat both sides.
  4. Heat 1 tablespoon of butter in large non-stick skillet over medium heat until hot. Place half of cutlets in skillet; cook 3 to 5 minutes or until golden brown and veal is cooked through, turning once. Remove cutlets; place on baking sheet. Wipe out skillet with paper towel. Repeat with remaining 1 tablespoon butter and cutlets.
  5. Place 1 slices cheese on each cutlet. Bake in 180ºc oven until cheese is melted. Transfer cutlets to plate and evenly top with tomato mixture; sprinkle with Pine nuts, if desired.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 250g
Recipe makes 4 servings
Calories 657  
Calories from Fat 273 42%
Total Fat 30.8g 39%
Saturated Fat 13.03g 52%
Trans Fat 0.0g  
Cholesterol 226mg 75%
Sodium 859mg 36%
Potassium 483mg 14%
Total Carbs 53.72g 14%
Dietary Fiber 2.7g 9%
Sugars 3.7g 2%
Protein 39.62g 63%
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