11 Ingredients
  • 4 veal top round cutlets (about 6 ounces each), pounded 1/8 inch-thick 
(see Schnitzel Secrets below)
  • salt and freshly ground white pepper
  • 1 cup all-purpose flour
  • 2 cup fine dry bread crumbs
  • 2 large egg
  • 2 Tbsp heavy cream
  • 2 cup canola oil
  • ½ cup flat-leaf parsley leaves, coarsely chopped
  • 3 Tbsp unsalted butter
  • 1 lemon, cut into slices, seeds removed
  • ¼ cup lingonberry or cranberry preserves
Nutrition
1690
85% daily value
4 servings
                                       
                                           
     

Fat

202% 131

Saturated

94% 19

Trans

- 1

Monounsaturated

- 75

Polyunsaturated

- 33

Carbs

26% 79

Carbs (net)

- 75

Fiber

17% 4

Sugars

- 14

Sugars, added

- 10

Protein

100% 50

Cholesterol

86% 259

Sodium

44% 1045

Calcium

15% 152

Magnesium

21% 84

Potassium

25% 883

Iron

36% 6

Zinc

36% 5

Phosphorus

81% 564

Vitamin A

19% 175

Vitamin C

32% 19

Thiamin (B1)

62% 1

Riboflavin (B2)

58% 1

Niacin (B3)

108% 22

Vitamin B6

46% 1

Folate equivalent (total)

58% 231

Folate (food)

- 74

Folic acid

- 92

Vitamin B12

37% 2

Vitamin D

0% 1

Vitamin E

102% 20

Vitamin K

265% 212
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