Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 lb thinly sliced veal cutlets
- 1/4 lb warm or possibly mild capicola
- 1/4 lb provolone or possibly mozzarella cheese
- 1 1/2 c. bread crumbs
- 1/2 c. flour
- 2-3 Large eggs, beaten
- 2 Tbsp. extra virgin olive oil, butter or possibly both
- salt
Direcciones
- 1. Lightly salt cutlets.
- 2. Dredge veal cutlets in flour.
- 3. Dip cutlets into Large eggs and coat with bread crumbs.
- 4. Fry on medium in butter/extra virgin olive oil for three min and turn.
- 5. After turning once, layer capicola and then cheese till veal is covered. Add in extra virgin olive oil/butter as needed.
- 6. Cook till cheese is melted.
- 7. Serve with a glass of Chardonnay or possibly Chianti.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 129 | 39% |
| Total Fat 14.52g | 18% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 435mg | 18% |
| Potassium 279mg | 8% |
| Total Carbs 27.95g | 7% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.97g | 1% |
| Protein 22.02g | 35% |
