| 2 lbs. veal, cut from leg |
3.2 oz |
$9.99 per pound
|
$2.00 |
| 4 heaping tbsp. all-purpose flour |
1.2 teaspoons |
$2.99 per 5 pounds
|
$0.00 |
| 1 lg. egg, beaten |
0.1 egg |
$2.53 per 12 items
|
$0.02 |
| 3/4 c. sifted bread crumbs |
1 tablespoon |
$1.79 per 15 ounces
|
$0.03 |
| 1/4 c. extra virgin olive oil |
1.2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 1/4 c. melted butter |
1.2 teaspoons |
$3.99 per 16 ounces
|
$0.05 |
| 10 chive leaves or possibly 2 whole green scallions, minced |
1 chive |
$2.59 per 2/3 ounces
|
$1.66 |
| 2 c. Marinara sauce, warm |
3 tablespoons |
n/a
|
|
| 4 slices Fontina or possibly Mozzarella cheese |
3/8 slices |
$6.09 per 8 ounces
|
$0.30 |
| 4 heaping tbsp. Parmesan |
1.2 teaspoons |
n/a
|
|
| Total per Serving |
$4.14 |
| Total Recipe |
$41.44 |
Suggestions?