Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 thin veal cutlets
- salt to taste
- 2 eggs, separated
- 2 slices dry white bread
- 1/4 pound ground lean veal
- 1/2 teaspoon white pepper, freshly ground
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg
- 2 tablespoons lemon juice
- 1 cup fine Dutch rusk crumbs
- 4 tablespoons Sunflower margarine
- 8 lemon slices
- parsley, for garnish
- =
Directions
Sprinkle the veal cutlets with salt, and allow to stand in the
refrigerator for about 15 minutes. Beat the egg yolks and soak
the bread slices in them. Add the ground veal, peppers, nutmeg
and the lemon juice. Mix thoroughly. Divide this evenly among
the 8 cutlets and spread on each. Roll the mixture inside the
cutlets and secure each roll with a toothpick.
Beat the egg whites with a little water and brush this mixture over
each of the veal rolls. Cover each roll with Dutch rusk crumbs.
Heat the margarine in a large frying pan. Brown each of the veal
rolls, turning them occasionally. Revove them from the pan and
set aside. Add a little water to the pan and stir. Put the veal
rolls back into the the pan and add the lemon slices. (You may
have to add some more margarine at this point.) Simmer the veal
rolls, covered, for about 40 minutes, until they are done. Remove
veal rolls to a heated plate. Remove toothpicks. Remove the lemon
slices and pour the gravy over the veal rolls. Garnish with parsey
and serve with rice and beans.