Try this Veal Romana recipe, or contribute your own.
Suggest a better descriptionUsing a sharp knife, butterfly each chop. Cover each chop with a large piece of plastic wrap. Using a meat mallet, pound out each chop, about 1/2-inch thick. Season the chops with Creole seasoning. In a shallow bowl, season the flour with Creole seasoning. In another shallow bowl, season the bread crumbs with Creole seasoning. Dredge the veal in the flour. Dip each veal chop in the egg wash, letting the excess drip off. Dredge each chop in the seasoned bread crumbs, coating each chop completely. In a large saute pan or skillet, heat the butter and 2 tablespoons of the oil. When the oil is hot, pan-fry each chop for about 4 minutes on each side. Remove from the pan and drain the chop on a paper-lined plate. Season the chops with Creole seasoning. In another saute pan, heat the remaining 1 tablespoon olive oil. Saute blanched carrots and potatoes until tender, about 5 minutes. Season with salt and pepper. In a mixing bowl, combine the tomatoes, red onion and arugula. Season with a drizzle of oil, salt and pepper. Mix well. To serve, place the veal in the center of each plate. Spoon some of the tomato mixture on top of the veal. Garnish with parsley. Yield: 4 servings Per serving: 1670 Calories (kcal); 68g Total Fat; (36% calories from fat); 32g Protein; 234g Carbohydrate; 62mg Cholesterol; 346mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C52 Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (910g) | ||
Recipe Makes: 1 servings | ||
|
||
Calories: 1846 | ||
Calories from Fat: 382 (21%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 42.4g | 57 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 61mg | 19 % | |
Sodium 998.2mg | 34 % | |
Potassium 585.8mg | 15 % | |
Total Carbohydrate 313.5g | 92 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 299.7g | ||
Protein 46.8g | 67 % | |
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: 1846
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.