180 g/ 6.3 oz
Featured Maple Leaf Product: Breaded Veal Cutlet (44422)
|Breaded Veal Cutlet||2.825 Kg||6.22 Lbs|
|Onions, diced, frozen||250 mL||1.1 cups|
|Cream of Mushroom Soup, condensed||1.5 L||6.6 cups|
|Sun-dried Tomatoes in oil (drained and sliced)||250 mL||1.1 cups|
|Basil, fresh, chopped fine||250 mL||1.1 cups|
|Black Pepper||10 mL||2 tsp|
- 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.
- Cream Sauce: saute onions in a large pot for 5-7 minutes, to a translucent state. Add the sliced 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 the cream, tomato and basil sauce on the side.
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 180 g/ 6.3 oz
|Calories (48.2% from fat)||308 kcal|
|Saturated Fat||2.99 gm|
|Trans Fat||0.000 gm|
|Dietary Fiber||1.7 gm|
|Vitamin A||22 RE|
|Vitamin C||1 mg|