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Recipe
Veal Cutlets, Italian Style Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 732g | |
| Calories 1107 | |
| Calories from Fat 603 | 54% |
| Total Fat 69.26g | 87% |
| Saturated Fat 29.99g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 398mg | 133% |
| Sodium 1848mg | 77% |
| Potassium 1879mg | 54% |
| Total Carbs 17.77g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 10.03g | 7% |
| Protein 104.33g | 167% |
Ingredients Convert Measures
- 1/4 c. pine nuts (pignoli)
- 2/3 c. packed fresh basil leaves or possibly fresh spinach with 1 teaspoon dry basil
- 1/4 c. grated Parmesan cheese
- 1 sm. garlic clove
- Extra virgin olive oil
- 1/8 teaspoon salt
- 1 pound veal cutlets, 1/4 inch thick
- 1/4 pound fontina cheese, thinly sliced
- 2 sm. tomatoes, sliced
- 1/8 teaspoon coarsely grnd white or possibly black pepper
- Basil (spinach) leaves for garnish
Directions
- About 35 min before serving:
- Prepare pesto sauce: In blender at low speed, blend pine nuts till grnd. Add in basil leaves, Parmesan cheese, garlic, 1/4 c. extra virgin olive oil and 1/8 tsp. salt; blend till smooth.
- If veal cutlets are large, cut into serving pcs. In 10 inch skillet over medium high heat, in 1 Tbsp. warm extra virgin olive oil, cook veal, a few cutlets at a time, till browned on both sides, about 3 to 4 min, removing cutlets to plate as they brown, and adding more oil if necessary. Sprinkle meat with salt to taste.
- Spoon pesto sauce on veal cutlets; top with cheese slices. Arrange veal cutlets and tomato slices in skillet, alternating and overlapping them slightly; sprinkle with grnd pepper. Reduce heat to low; cover skillet and heat till cheese melts. Garnish with basil leaves.
