Featured Maple Leaf Product: Breaded Veal Cutlet (44422)
Veal Schnitzel with Balsamic Tomato Sauce
Recipe Information
Method
- Preheat oven to 350° F (177° C).
- Arrange veal on baking sheet lined with parchment paper. Bake for 15 to 20 minutes, turning once during the baking. Internal temperature must reach 165° F (74° C).
- In large pot, heat oil over medium-high heat for 2 minutes. Add onion, celery and carrots. Continue to cook for 4 to 6 minutes or until vegetables are tender. Add tomatoes, vinegar and parsley. Continue to cook until sauce is reduced about ¼.
- Drizzle ¼ cup (60 ml) sauce over each veal cutlet and serve.
Yield
25
Portion Size
178 g/6.2 oz
Category
Veal
No suggested accompaniments available.
Nutritional Information
| Nutrient | Quantity |
|---|---|
| Calories (50.4% from fat) | 291 kcal |
| Fat | 15.6 gm |
| Saturated Fat | 2.78 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 82 mg |
| Sodium | 375 mg |
| Carbohydrates | 17.1 gm |
| Dietary Fiber | 2.0 gm |
| Sugars | 6.7 gm |
| Protein | 17.5 gm |
| Vitamin A | 68 RE |
| Vitamin C | 7 mg |
| Calcium | 78 mg |
| Iron | 2.67 mg |
| Potassium | 296 mg |
| Phosphorous | 228 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Veal Cutlet | 25 Each | 25 Each |
| Olive Oil | 60 ml | 2 tbsp |
| Garlic, Fresh minced | 5 ml | 1 tsp |
| Onion, Finely Chopped | 250 ml | 1.1 cup |
| Celery, Finely Chopped | 250 ml | 1.1 cup |
| Carrots, Finely Chopped | 250 ml | 1.1 cup |
| Whole Canned Low Sodium Tomatoes, Drained | 750 ml | 3.2 cups |
| Balsalmic Vinegar | 175 ml | 5.9 Fl oz |
| Fresh Chopped Parsley | 175 ml | 5.9 Fl oz |
| Cheese, Parmesan shredded | 250 ml | 1.1 cups |