Featured Maple Leaf Product: Breaded Veal Cutlette (44422)
Breaded Veal with Sundried Tomato & Provolone Cheese
Recipe Information
Yield
25
Portion Size
147 g/5.2 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Basil, Fresh | 250 ml | 1.1 cup |
| Garlic, Fresh minced | 15 ml | 1 tsp |
| Sundried tomatoes | 125 ml | 4.2 Fl oz |
| Roasted Red Pepper | 75 ml | 2.5 Fl oz |
| Olive oil | 30 ml | 2 tbsp |
| Pepper | 5 ml | 1 tsp |
| Breaded Veal Cutlette | 25 Each | 25 Each |
| Provolone Cheese | 25 slices | 25 slices |
Method
- Preheat oven to 350° F (177°C).
- In food processor, puree basil, garlic, sundried tomatoes and red peppers. Add olive oil and process for 3 to 5 seconds.
- Arrange veal cutlettes on baking sheet lined with parchment paper. Top each cutlette with slice of provolone cheese and 1 tbsp (15 ml) sauce. Season with pepper.
- Bake veal for 15 to 20 minutes or until internal temperature is 165° F (74°C).
Suggested Accompaniments
Serve with garlic bread or pasta.
Nutritional Information
per 147 g/5.2 oz
| Nutrient | Quantity |
|---|---|
| Calories (52.2% from fat) | 333 kcal |
| Fat | 18.6 gm |
| Saturated Fat | 5.22 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 93 mg |
| Sodium | 524 mg |
| Carbohydrates | 14.9 gm |
| Dietary Fiber | 1.5 gm |
| Sugars | 5.0 gm |
| Protein | 23.4 gm |
| Vitamin A | 47 RE |
| Vitamin C | 4 mg |
| Calcium | 228 mg |
| Iron | 2.45 mg |
| Potassium | 279 mg |
| Phosphorous | 330 mg |