Yield
25
Portion Size
133 g/ 4.7 oz
Category
Veal
Featured Maple Leaf Product: Breaded Veal Cutlet (44422)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Breaded Veal Cutlet | 2.825 Kg | 6.22 Lbs |
| Apples, sliced, frozen | 170 g | 6 oz |
| Onions, diced, frozen | 85 g | 3 oz |
| Celery, diced, frozen | 140 g | 6 oz |
| Canola Oil | 45 mL | 3 Tbsp |
| Chicken Base (low sodium) | 15 mL | 1 Tbsp |
| Black Pepper | 10 mL | 2 tsp |
| Green Onions, fresh, chopped | 45 mL | 3 Tbsp |
| Sage, dried (powder) | 15 mL | 1 Tbsp |
| Salt | 10 mL | 2 tsp |
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 cutlets or crowd the baking sheet. Bake in oven for 15-20 minutes, depending on the oven heat. Ensure an internal temperature of 165 F (74 C) is reached.
- Topping: in a medium pot, saute apples, onions, celery with oil for 5-7 minutes, to a translucent state, stirring occasionally. Add all the remaining ingredients and turn down the heat to a simmer. Simmer for 20-25 minutes, stirring occasionally. The consistency should have no liquid left through evaporation.
- Serve the crispy veal topped with the apple and vegetable topping on the side.
Suggested Accompaniments
Serve with baby roasted potatoes and root vegetables (all sides not included in nutritional analysis).
Nutritional Info per 133 g/ 4.7 oz
| Calories (51.5% from fat) | 269 kcal |
| Fat | 14.7 gm |
| Saturated Fat | 2.09 gm |
| Trans Fat | 0.007 gm |
| Cholesterol | 78 mg |
| Sodium | 460 mg |
| Carbohydrates | 14.7 gm |
| Dietary Fiber | 1.6 gm |
| Sugars | 5.2 gm |
| Protein | 16.4 gm |
| Vitamin A | 2 RE |
| Vitamin C | 0 mg |
| Calcium | 17 mg |
| Iron | 2.25 mg |
| Potassium | 208 mg |
| Phosphorous | 188 mg |