Recipes for Veal Cutlets
Veal cutlets are the basis for most traditional veal dishes, including veal scallopini, veal marsala, veal piccata and wiener schnitzel. They are usually sauteed, stir-fried or grilled.
Nutrition Facts for Veal Cutlets
- Serving Size 4 oz raw (113.0 g)
- Amount Per Serving Calories 120
- Total Fat 3.0g 5%
- Saturated Fat 1.0g 5%
- Cholesterol 90 mg 30%
- Sodium 90mg 4%
- Protein 23.0g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 2%
- Iron 6%
* Based on a 2000 calorie diet
Veal Oscar with Bernaise sauce

6 servings diet recipe Ingredients 6 Veal cutlets (1/4″ thick sirlointhe portion of the loin just in front of the rump cut) salt and black pepper flour and butter 24 asparagusGiven it’s phallic shape, asparagus is frequently enjoyed as an aphrodisiac food. Feed your lover boiled or steamed spears for a sensuous experience. The Vegetarian [...]
Grilled Veal Caesar Salad

Take advantage of the leanness of veal by making this lightened up version of a classic. It makes a great main course salad on a warm night. The flavours are bright and fresh you won’t miss the fat. 4 servings Ingredients: I lb veal cutlets 500g 1/4 cup lemon juice 50 ml 1 teaspoon grated [...]
Veal Satay with Two Sauces

The wonderful Asian flavours of this marinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. are perfect with veal. By making them ahead, they are terrific for easy entertaining. Both sauces are delicious and simple to make. You [...]
Fettuccine with Veal in a Roasted Red Pepper Cream Sauce

A simple and absolutely delicious pasta – delicate Veal married with succulent roasted red peppers and cream. Ty a little goat cheese crumbled on top or sautéed green beans and oysterOysters were documented as a aphrodisiacis a food or drug that arouses or intensifies sexual desire. The word comes from for Aphrodite, the Greek goddess [...]
Veal Braciola
Veal Braciola is tender veal cutlets rolled up with a delicious filling and braised until fork tender in you favorite tomato sauce. My Grandmother’s recipe uses beef or specifically flank steak. I prefer making both types of braciola when family and friends come to visit. The word braciola means many things depending on the region. [...]
Zurich Veal
Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. The traditional recipe also includes cubed veal kidneys. 4 servings Ingredients 1 oz white plain flour 20g 1 oz butter 20g 1¼ lb of veal steaks or schnitzel 600g 8oz of button mushrooms 250g [...]







