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Suggest a better descriptionFry the bacon until done, then add the veal, which has been cut into portions and brown in the hot bacon fat. Add the onion and brown. Then season well with the paprika and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Serving Size: 1 Serving (1718g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1963 | ||
Calories from Fat: 1226 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.2g | 182 % | |
Saturated Fat 60.2g | 301 % | |
Monounsaturated Fat 57.7g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 572.8mg | 176 % | |
Sodium 5115.5mg | 176 % | |
Potassium 5089mg | 134 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 39.2g | ||
Protein 134.2g | 192 % | |
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: 1963
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