Featured Maple Leaf Product: Breaded Veal Cutlet (44422)
Veal Schnitzel with Roasted Celery, Apples and Onion
Recipe Information
Method
- Preheat convection or combi oven to roast at 350 F (177°C).
- Lay out breaded veal cutlets on a parchment lined baking sheet. Do not overlap cutlets or crowd the baking sheet. Bake in oven for 15-20 minutes, depending on the oven heat. Ensure an internal temperature of 165 F (74 C) is reached.
- Topping: in a medium pot, saute apples, onions, celery with oil for 5-7 minutes, to a translucent state, stirring occasionally. Add all the remaining ingredients and turn down the heat to a simmer. Simmer for 20-25 minutes, stirring occasionally. The consistency should have no liquid left through evaporation.
- Serve the crispy veal topped with the apple and vegetable topping on the side.
Yield
25
Portion Size
133 g/ 4.7 oz
Category
Veal
Suggested Accompaniments
Serve with baby roasted potatoes and root vegetables (all sides not included in nutritional analysis).
Nutritional Information
| Nutrient | Quantity |
|---|---|
| Calories (51.5% from fat) | 269 kcal |
| Fat | 14.7 gm |
| Saturated Fat | 2.09 gm |
| Trans Fat | 0.007 gm |
| Cholesterol | 78 mg |
| Sodium | 460 mg |
| Carbohydrates | 14.7 gm |
| Dietary Fiber | 1.6 gm |
| Sugars | 5.2 gm |
| Protein | 16.4 gm |
| Vitamin A | 2 RE |
| Vitamin C | 0 mg |
| Calcium | 17 mg |
| Iron | 2.25 mg |
| Potassium | 208 mg |
| Phosphorous | 188 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Veal Cutlet | 2.825 Kg | 6.22 Lbs |
| Apples, sliced, frozen | 170 g | 6 oz |
| Onions, diced, frozen | 85 g | 3 oz |
| Celery, diced, frozen | 140 g | 6 oz |
| Canola Oil | 45 mL | 3 Tbsp |
| Chicken Base (low sodium) | 15 mL | 1 Tbsp |
| Black Pepper | 10 mL | 2 tsp |
| Green Onions, fresh, chopped | 45 mL | 3 Tbsp |
| Sage, dried (powder) | 15 mL | 1 Tbsp |
| Salt | 10 mL | 2 tsp |