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Portion Size
128 g/ 4.5 oz

Featured Maple Leaf Product: Breaded Veal Cutlet (44422)


  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


  1. Preheat convection or combi oven to roast at 350° F (177°C).
  2. 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.
  3. 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.
  4. 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