Try this Viennese-Style Veal Escalopes recipe, or contribute your own.
Suggest a better description1 Boil one of the eggs for 10 minutes. 2 Put the flour in a dish. Beat 2 eggs in another dish, and pour the breadcrumbs into a third. Season the escalopes and then put each in the flour, then in the beaten egg, and finally in the breadcrumbs, making sure they are well-covered. 3 Heat the oil over a low heat in a pan and fry the escalopes for 5 minutes on each side until golden. 4 Meanwhile, peel the lemon, cut 4 slices and put each into the chopped parsley. Put the yolk and the white of the boiled egg separately through the food mill (or chop them separately). 5 Decorate a serving dish with the capers, chopped hard-boiled egg and parsley. Arrange the escalopes on the dish, placing on each one a slice of lemon covered with parsley, and putting an olive and an anchovy fillet on top. Campanile tip: Lower the heat once you have turned over the escalopes.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 4 | ||
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Calories: 378 | ||
Calories from Fat: 238 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 795.9mg | 245 % | |
Sodium 461.9mg | 16 % | |
Potassium 344.5mg | 9 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 9.2g | ||
Protein 26.1g | 37 % | |
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: 378
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