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Breaded Veal Cutlet

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Breaded Veal Cutlet

with thyme, maple and lemon roasted parsnip, apple and onion

Informations supplémentaires
35 min. | 566 kcal | easy | Family | Printable version
1. Setup Preheat the oven to 425°F. Chop the thyme leaves. Cut the apple and onion into wedges. Slice the parsnip into diagonal rounds. Zest the lemon.
2. Cook the vegetables On a sheet pan, mix the parsnips with the onion, apples, thyme, zest, maple syrup, spices, a drizzle of olive oil, salt and pepper. Bake in the oven for 20-25 minutes until the parsnip is tender.
3. Bread the veal In a first bowl, put the flour. In a second bowl, whisk the egg. In a third bowl, put the breadcrumbs, salt and pepper. Dip the veal cutlets in the flour, the egg then coat with breadcrumbs.
4. Cook the veal Heat a drizzle of vegetable oil in a skillet over medium-high heat. When the oil is hot, cook the cutlets for about 2 minutes on each side.
5. Plate your dish Serve the cutlets with the vegetables and garnish with parmesan and lemon juice to taste. Bon appétit!
2unitVeal escalope
1unitCortland Apple(s)
4unitParsnip(s)
0.5unitRed Onion(s)
1unitThyme
0.5unitLemon
30gAll-Purpose Flour
60gItalian Breadcrumbs
1unitFresh egg
20gGrana Padano Cheese
15mlMaple Syrup
4gSpice Mix (onion powder,spice mix roasted garlic and peppers,lemon pepper)
What you need sheet pan, bowls, pan, tongs
566 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 86g
29%
fat 9g
14%
cholesterol 195mg
65%
fiber 10g
40%
protein 36g
saturated 3g
15%
sodium 681mg
28%
sugar 28g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg