Try this Veal Chop Milanese with Tomato And Basil Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops. Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy. Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside. Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top. This recipe yields 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A41 broadcast 04-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-01-1997 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 4 | ||
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Calories: 2998 | ||
Calories from Fat: 1622 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 180.2g | 240 % | |
Saturated Fat 34g | 170 % | |
Monounsaturated Fat 85g | ||
Polyunsanturated Fat 49g | ||
Cholesterol 891.2mg | 274 % | |
Sodium 5958.7mg | 205 % | |
Potassium 1520.9mg | 40 % | |
Total Carbohydrate 250.4g | 74 % | |
Dietary Fiber 17.5g | 70 % | |
Sugars, other 232.9g | ||
Protein 95.2g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2998
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