Yield
25 Servings
Portion Size
190 g/ 6.7 oz
Category
Veal
Featured Maple Leaf Product: Breaded Veal Cutlet (44422)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Veal Cutlet, parfried, 113 g | 25 each (2.825 Kg) | 25 each (6.22 lbs) |
| Onions, diced, frozen | 250 mL | 1.1 cups |
| Cream of Mushroom Soup, reduced sodium, condensed | 1.5 L | 6.6 cups |
| Sun-dried Tomatoes in oil, minced, drained | 200 mL | 1.1 cups |
| Basil, fresh, chopped fine | 50 ml | 1.1 cups |
| Black Pepper | 10 mL | 2 tsp |
Method
- Preheat convection or combi oven to roast at 400'F/200'C.
- Layout 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 160 F /71'C is reached.
- Meanwhile, while veal is baking prepare cream sauce. Saute onions in a large pot for 5-7 minutes, to a translucent state. Add the minced sun-dried tomato and cream soup. Simmer for 18-20 minutes. Add fresh basil and black pepper just before removing pot from the heat.
- Serve the crispy veal topped with 45 mls/1.5 oz of the prepared cream, tomato & basil sauce on one side of veal cutlette.
Suggested Accompaniments
Serve with desired pasta with cream sauce from dish tossed through it. Include garlic bread, parmesan cheese and Caesar salad (all sides not included in nutritional analysis).
Nutritional Info per 190 g/ 6.7 oz
| Calories | 280 kcal |
| Protein | 17 g |
| Carbohydrates | 21 g |
| Total Fat | 15 g |
| Trans Fats | 0.06 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 80 mg |
| Total Sugars | 5 g |
| Total Dietary Fiber | 2.2 g |
| Calcium | 30 mg |
| Potassium | 125 mg |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Vitamin A | 40 RE |
| Vitamin C | 0.17 mg |
| Calories from Protein | 24 % |