Pound veal with a meat pounder until very thin, being careful not to tear the meat.
Beat the eggs with lemon juice. Set aside.
Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
Saute veal until lightly browned on both sides, 7-10 minutes in all, in
butter or olive oil.
Serve immediately, garnished with lemon wedges and parsley.
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|Serving Size: 1 Serving (609g)|
|Recipe Makes: 4|
|Calories from Fat: 485 (34%)|
|Amt Per Serving||% DV|
|Total Fat 53.8g||72 %|
|Saturated Fat 24.7g||124 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 250.9mg||77 %|
|Sodium 4129.2mg||142 %|
|Potassium 1456.2mg||38 %|
|Total Carbohydrate 157.6g||46 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 141.8g|
|Protein 81g||116 %|
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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: 1420
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