Start water to cook Flat Macaroni.
Coat each veal cutlets in flour, then coat with the egg, then coat with the bread crumbs. This works best as a small assembly line coating all pieces before starting to cook.
Cook Flat Macaroni as directed on the package timed to complete when last of the veal is done cooking.
Heat 2 tablespoons of butter in a large skillet. Over medium high heat, cook as many as will fit into one layer at the bottom of the pan. Shake pan frequently to prevent sticking. When juices start to show on top or when bottom is light golden brown, turn carefully not to loose the coating. Shake pan frequently to prevent sticking. Add olive oil if necessary to prevent sticking. Remove when bottom is also a light golden brown color.
When pan is empty of veal, pour 1/8 cup of white wine and 1/8 cup of olive oil or butter. Optionally add about a dozen capers. Reduce slightly absorbing all loose coating mixture remaining in pan. Remove sauce.
Clean pan of anything that would cause veal to stick. Repeat above instructions with next layer of veal until all veal is cooked.
Serve Veal over Buttered Hot Flat Macaroni
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 261 (53%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 123.6mg||38 %|
|Sodium 311.2mg||11 %|
|Potassium 126.1mg||3 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 46g|
|Protein 10.4g||15 %|
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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: 496
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