1. Pound veal cutlets to 1/8 inch thickness, if necessary. Beat egg and water in shallow dish until blended. Combine bread crumbs and cheese in second shallow dish. Dip each cutlet into egg mixture, then into coating mixture to coat both sides.

2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Place 2 cutlets in skillet; cook 2 to 3 minutes or until cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining oil and cutlets 1 to 2 more times, as necessary. Season cutlets with salt and pepper, as desired. Sprinkle with tomato and parsley, as desired.

5.00 avg. rating (94% score) - 2 votes

Nutrition information per serving: 329 calories; 14 g fat (3 g saturated fat; 7 g monounsaturated fat); 173 mg cholesterol; 528 mg sodium; 13 g carbohydrate; 0.8 g fiber; 35 g protein; 12.8 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 2.5 mg iron; 17.4 mcg selenium; 5.4 mg zinc; 38.1 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

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