Juicy veal cutlets

  • 11/03/2008
  • Moderate difficulty
  • 4
  • 60 min

High quality veal, white wine, juicy tomato and homemade prosciutto are a true invitation to taste this dish, which may become a regular addition to your family menu.

Ingredients

  • 600 g veal cutlets
  • 2 tablespoons oil
  • 40 g bread crumbs
  • 100 g tomatoes
  • 160 g carrots
  • 200 g onions
  • 200 ml white wine
  • 80 g chopped parsley
  • 600 ml water
  • 1-2 slices prosciutto (50 g)
  • 100 ml cooking cream
  • 2 teaspoons Vegeta

Preparation

  1. 1.
    Lightly salt the thinly cut veal cutlets, pound them and cut on one side on several places.
  2. 2.
    Sprinkle side of the cutlet with bread crumbs.
  3. 3.
    Fry grated onions, carrot, finely chopped tomatoes on oil in a frying pan and add white wine.
  4. 4.
    Sautee briefly.
  5. 5.
    Add the cutlets, and add stock prepared in this way: add 2 teaspoons Vegeta to 600 ml boiling water and cook shortly.
  6. 6.
    After the stock, add the chopped prosciutto.
  7. 7.
    Near the end of cooking, add a little cooking cream and sprinkle with chopped parsley.

Advice

The Vegeta stock will make the dish juicier and even more delicious. Pound the steaks over plastic wrap.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 327 / 1.367 - -
Fat g 8,19 - -
Carbohydrates g 20,14 - -
Dietary fibre g 3,28 - -
Protein g 34,37 - -
Salt g 1,77 0 0
Vitamin A μg 12.558,40 314 251
Vitamin D μg 23,55 12 12
Vitamin C mg 38,67 52 43
Niacin mg 19,21 137 96
Potassium mg 970,99 26 26
Calcium mg 130,78 13 13
Phosphorous mg 414,23 52 52

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)