Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- =
- 4 thin veal escalopes
- 1 juice of lemon
- 1 to 2 eggs
- 1 Cup dry breadcrumbs
- 4 Tbsp butter
- 4 thick slices Emmenthal cheese
- 2 California avocados, sliced
- =
Directions
Brush veal with lemon juice on both sides.
Toss veal in beaten egg and then crumbs.
Heat butter and cook veal on both sides for about 3 minutes or until golden brown.
Place sliced avocado on each veal scallop, top with cheese slices and grill until melted and heated through; alternatively, place lid on fry pan and heat gently until cheese melts and avocado is heated.
Garnish with lemon slices and a green leafy herb or finely diced red pepper.