Veal Cutlets with Prosciutto and Parmesan Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded veal cutlets topped with crispy prosciutto and a creamy parmesan sauce enriched with heavy cream and nutmeg. An elegant, restaurant-quality Italian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 4 large veal cutlets ((1.3 oz/600g))
- 1/2 cup flour ((75g))
- 2 eggs (beaten)
- 1 + 3/4 cups breadcrumbs ((150g))
- 4 slices prosciutto ((100g))
- 1/2 cup heavy cream (double cream UK) ((120ml))
- 1/4 cup parmesan (freshly grated (25g))
- 1 pinch nutmeg
- 1 clove garlic
- olive oil (for frying)
- salt and pepper (to season)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 1064mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 101mg
- Calcium
- 141mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1064MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.