Photo: Anna Pelzer
Parmesan-crusted veal with salsa verde
14 ingredients
Serves 6
openrecipes
Use British rose veal for a great taste and assurance of quality in this stylish Italian dish
Estimated Nutrition (whole recipe, rough)
1244
Calories
81g
Protein
51g
Fat
112g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Veal | not in our table | 0 |
| Salad | 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
- 6 veal cutlets, French trimmed or escalopes
- 30g flour
- 2 eggs , beaten
- 50g breadcrumbs
- 50g Parmesan , Grana Padano (or vegetarian alternative), grated
- olive oil
- salad , to serve
- 2 garlic cloves
- 8 anchovy fillets (look out for Fish 4 Ever)
- 2 shallots , finely chopped
- 2 lemons , zested and juiced
- 4 tbsp capers , rinsed and drained, chopped if large
- a large bunch parsley , chopped
- a large bunch basil , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes