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Suggest a better description* Note: See the "Emerils Essence Information" recipe which is included in this collection. Season each piece of veal with Emerils Essence. Place each portion of veal between two sheets of plastic wrap. Gently pound the veal very thin. Season the flour and bread crumbs with the Essence. In a mixing bowl, whisk the eggs and milk together. Season the egg wash with Essense. Dredge the veal in the flour. Dip the veal in the egg wash, letting any excess drip off. Dredge the veal in the bread crumbs, coating each side completely. In a large saute pan, heat the olive oil. When the oil is hot, pan-fry the veal for 2 minutes on each side. Remove from the oil and drain on a paper-lined plate. Season the veal with Essence. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 Recipe by: Emeril Lagasse
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Serving Size: 1 Serving (357g) | ||
Recipe Makes: 4 servings | ||
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Calories: 743 | ||
Calories from Fat: 244 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 1057.8mg | 325 % | |
Sodium 558mg | 19 % | |
Potassium 475.8mg | 13 % | |
Total Carbohydrate 79.5g | 23 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 76.2g | ||
Protein 43.1g | 62 % | |
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: 743
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