Yield
25
Portion Size
128 g/ 4.5 oz
Category
Veal
Featured Maple Leaf Product: Breaded Veal Cutlet (44422)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Veal Cutlet | 2.825 Kg | 6.22 Lbs |
| Tomatoes, canned, diced (drained) | 1.3 L | 5.5 cups |
| Canola Oil | 30 mL | 2 Tbsp |
| Onions, diced, frozen | 250 mL | 1.1 cups |
| Brown Sugar | 125 mL | 4.2 Fl oz |
| Apple Cider Vinegar | 60 mL | 2 Fl oz |
| Lemon Juice | 60 mL | 2 Fl oz |
| Black Pepper | 10 mL | 2 tsp |
| Cinnamon, ground | 15 mL | 1 Tbsp |
| Cumin, ground | 15 mL | 1 Tbsp |
Method
- Preheat convection or combi oven to roast at 350° F (177°C).
- Lay out breaded veal cutlets on a parchment lined baking sheet, do not overlap or crowd tray. Bake in oven for 15-20 minutes, depending on the oven heat. Ensure an internal temperature of 165 F (74 C) is reached.
- Paprika Tomato Jam: heat a pot over medium heat, saute onions for 5-7 minutes, to a translucent state. Add all the remaining ingredients to the pot, turn down the heat to a simmer. Simmer the jam for 35-40 minutes, stirring occasionally. The consistency when done should be thick like a jam preserve.
- Serve the crispy veal topped with the tomato jam on the side.
Suggested Accompaniments
Serve with buttered noodles, toasted with butter and fresh parsley with steamed mixed vegetables (all sides not included in nutritional analysis).
Nutritional Info per 128 g/ 4.5 oz
| Calories (45.7% from fat) | 278 kcal |
| Fat | 14.1 gm |
| Saturated Fat | 2.05 gm |
| Trans Fat | 0.004 gm |
| Cholesterol | 78 mg |
| Sodium | 258 mg |
| Carbohydrates | 18.4 gm |
| Dietary Fiber | 1.5 gm |
| Sugars | 9.1 gm |
| Protein | 16.3 gm |
| Vitamin A | 0 RE |
| Vitamin C | 1 mg |
| Calcium | 21 mg |
| Iron | 2.34 mg |
| Potassium | 212 mg |
| Phosphorous | 189 mg |