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Featured Maple Leaf Product: Breaded Veal Cutlet (44422)
VLT Sandwich
Recipe Information
Method
- Preheat oven to 350° F (177° C). Arrange veal cutlets on baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until internal temperature is 165° F (74° C).
- Toast bread slices and spread with 1 tsp (5 ml) mayonnaise.
- Place one cutlet on top of bread slice. Top with tomato slice, lettuce slice and second slice of toast. Cut into quarters.
- Serve immediately.
Yield
25
Portion Size
1 whole sandwich (208 g/7.3 oz)
Preparation Method
Baked/Roasted
Category
Veal
Suggested Accompaniments
Garnish with pickles. Serve with fries or salad.
Global Cuisine
North American
Theme Inspired
Taste of Italy
Nutritional Information
per 1 whole sandwich (208 g/7.3 oz)
| Nutrient | Quantity |
|---|---|
| Calories (37.0% from fat) | 404 kcal |
| Fat | 16.1 gm |
| Saturated Fat | 2.56 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 78 mg |
| Sodium | 561 mg |
| Carbohydrates | 37.9 gm |
| Dietary Fiber | 5.6 gm |
| Sugars | 8.4 gm |
| Protein | 23.9 gm |
| Vitamin A | 12 RE |
| Vitamin C | 3 mg |
| Calcium | 76 mg |
| Iron | 3.60 mg |
| Potassium | 401 mg |
| Phosphorous | 307 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded veal cutlet | 25 Each | 25 Each |
| Bread, Whole Wheat sliced | 50 Each | 50 Each |
| Light Mayonnaise | 125 ml | ½ cup |
| Tomato, Fresh sliced | 50 Each | 50 Each |
| Iceberg Lettuce leaves | 325 g | 11.4 oz |
| Pepper | 2 ml | 1/2 tsp |