4 Serves
25 Mins
Place the veal cutlets on a cutting board and gently pound them to an even thickness using a meat tenderizer.
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JapaneseVitamin E
0 mg / 15 mgVitamin K
63 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
80 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
124 mg / 1,250 mgPotassium
150 mg / 4,700 mgSodium
254 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
140 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Season the veal cutlets evenly on both sides with salt and pepper.
In a shallow bowl, whisk the eggs. In a separate bowl, combine the breadcrumbs, fresh parsley, and minced garlic.
Dip each seasoned cutlet into the egg mixture, then press firmly into the breadcrumb mixture to coat thoroughly.
Heat the cooking oil in a large frying pan over medium heat. Fry the cutlets until they are golden brown and cooked through, approximately 3 to 4 minutes per side.
Remove the cutlets from the pan and serve immediately with fresh lemon wedges.
1
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Danish
40
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g61
g