Featured Maple Leaf Product: Breaded Veal Cutlette, parfried, 113 g each, (#44422)
Pesto Veal Cutlette with Provolone & Roasted Peppers
Recipe Information
Method
- Preheat convection oven to 400'F/200'C.
- Arrange veal cutlettes on parchment-lined baking sheet. Do not crowd or overlap. Baek veal for ~15 minutes until crispy and brown. Ensure internal temperature reaches 160'F/71'C held for a minimum of 15 seconds.
- While veal cutlettes are baking, prepare pesto/red pepper sauce. Drain the roasted red peppers. Place in a food processor and puree until smooth, Add prepared pesto and mix together; transfer to a bowl and set aside.
- Place 1 slice (20 g) provolone cheese on each baked veal cutlette. Place 1 tsp/5 mls of prepared pesto/roasted red pepper sauce on top. Season with pepper. Bake for an additional 2 minutes until cheese is melted and bubbly.
- At point of service, garnish with shredded fresh basil on top.
Yield
25 servings
Portion Size
140 g /4.9 oz
Category
Veal
Suggested Accompaniments
Serve with buttered parmesan pasta and vinaigrette tossed garden salad (sides not included in the nutritional information)
Nutritional Information
| Nutrient | Quantity |
|---|---|
| Calories | 330 kcal |
| Protein | 22 g |
| Carbohydrates | 17 g |
| Total Fat | 19 g |
| Trans Fats | 0.18 g |
| Saturated Fat | 6 g |
| Cholesterol | 90 mg |
| Total Sugars | 4 g |
| Total Dietary Fiber | 1.4 g |
| Calcium | 150 mg |
| Potassium | 10 mg |
| Sodium | 420 mg |
| Iron | 2.25 mg |
| Vitamin A | 38.9 RE |
| Vitamin C | 1.34 mg |
| Calories from Protein | 27 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Veal Cutlette, frz, 1 each =113 g | 2.825 Kg | 6.21 lbs |
| Roasted Red Peppers, drained | 60 mls | 1/4 cup |
| Pesto, prepared | 125 mls | 1/2 cups |
| Provolone Cheese, slices, (1 slice=20 g) | 275 g | 9.6 oz |
| Basil, fresh | 60 ml | 1/4 cup |