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Featured Maple Leaf Product: Breaded Veal Cutlette, parfried, 113 g (#44422)
VLT Bunwich
Recipe Information
Method
- Preheat convection oven to 400'F/200'C.
- Arrange par-fried veal cutlettes on a baking sheet lined with parchment paper; do not overlap or crowd. Bake for 18 minutes or until or until internal temperature reaches 160'F/71'C and held for a minimum of 15 seconds.
- While the veal is cooling, slice tomatoes into thin slices; set aside. Wash iceberg lettuce and tear into leaves; set aside. Hold at <40'F/4'C until service.
- Cut Ciabatta buns in half; cover with wrap and set aside.
- At point of service, spread 2 tsp (10 ml) of mayonnaise on top of bun. Place veal cutlette on bottom of bun; place 2 slices of tomato on top of veal and 1 lettuce leaf. Season with pepper. Serve immediately.
Yield
25 servings
Portion Size
260 g/9.1 oz
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with home fries (sides not included in the nutritional information).
Global Cuisine
North American
Theme Inspired
All Themes
Nutritional Information
per 260 g/9.1 oz
| Nutrient | Quantity |
|---|---|
| Calories | 470 kcal |
| Protein | 23 g |
| Carbohydrates | 50 g |
| Total Fat | 21 g |
| Trans Fats | 0.11 g |
| Saturated Fat | 3 g |
| Cholesterol | 80 mg |
| Total Sugars | 9 g |
| Total Dietary Fiber | 5.1 g |
| Calcium | 20 mg |
| Potassium | 200 mg |
| Sodium | 540 mg |
| Iron | 2.5 mg |
| Vitamin A | 70.35 RE |
| Vitamin C | 10.34 mg |
| Calories from Protein | 19 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Veal Cutlette, parfried, frz, 1 each =113 g | 2.825 kg (25 each) | 6.215 lbs (25 each) |
| Fresh Tomatoes, medium, sliced | 1.8 kg | 4 lbs |
| Iceberg Lettuce, torn into leaves | 325 g | 11 oz |
| Ciabatta Multigrain Bun | 25 each | 25 each |
| Black Ground Pepper | 5 mL | 1 tsp |
| Mayonnaise | 250 mL | 1 cup |