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Ingredientes
- 3 Large eggs
- 2 tbsp. Parmesan
- 2 shakes pepper
- 1 tbsp. parsley
- 1/3 c. lowfat milk
- 4 veal cutlets, pounded
- 1 c. seasoned bread crumbs
- 3/4 c. oil
- Flour
Direcciones
- Mix and blend egg mix and set aside. Sprinkle veal with flour. Dip in egg mix. Then crumbs. In 10 inch skillet add in 3/4 c. extra virgin olive oil and heat till warm - not smoking. Place cutlets in warm oil and cook till lightly brown on both sides. Drain and set aside. Over medium high heat mix together butter, lemon juice, parsley and broth. Simmer lightly 5 min. Place browned cutlets in lemon sauce till well heated, about 3 min. Turn once, add in sherry and cook 2 min longer. Thicken sauce slightly with cornstarch and water mix. Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 274 | |
| Calories from Fat 210 | 77% |
| Total Fat 23.69g | 30% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.53g | |
| Cholesterol 80mg | 27% |
| Sodium 167mg | 7% |
| Potassium 71mg | 2% |
| Total Carbs 10.47g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.53g | 1% |
| Protein 5.31g | 8% |
