Know what’s on your plate
Veal cutlets
Calories & nutrition facts
milk-fed, inside top round, raw
Nutrition facts
Per 100 g% DV- Calories 94 kcal —
- Protein 21 g 41%
- Carbohydrate 0 g 0%
- Fat 0.6 g 1%
- Saturated fat 0.2 g 1%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 64 mg 3%
- Cholesterol 54.7 mg 18%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.29 mg 2%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.28 mg 22%
- Niacin (B3) 9.6 mg 60%
- Pantothenic acid (B5) 1.1 mg 22%
- Vitamin B6 0.47 mg 28%
- Folate (B9) 14 µg 4%
- Vitamin B12 1.6 µg 67%
Minerals
- Calcium 5 mg 0%
- Iron 0.7 mg 4%
- Magnesium 21.9 mg 5%
- Phosphorus 223 mg 18%
- Potassium 372 mg 8%
- Zinc 1.9 mg 17%
- Copper 0.11 mg 12%
- Manganese 0.03 mg 1%
- Selenium 9.1 µg 17%
Similar foods
Questions about Veal cutlets
How do you pan-fry veal cutlets without drying them out?
Pat them dry, season, then fry in a little hot oil or butter for about 2–3 minutes per side, depending on thickness. Take them off the heat when the centre reaches 63 °C and rest for 3 minutes; thin cutlets cook quickly.
Should you flatten veal cutlets before cooking?
Flatten them gently between sheets of baking paper until they are an even thickness, especially if one end is much thicker. This helps them cook evenly; avoid pounding so hard that the meat tears.
How do you make breaded veal cutlets?
Dip each cutlet in seasoned flour, beaten egg and breadcrumbs, pressing the crumbs on lightly. Shallow-fry in a generous layer of hot oil for a few minutes per side until golden and cooked through, then drain briefly on kitchen paper.
What dishes use veal cutlets?
Breaded cutlets are served as Wiener schnitzel, traditionally made with veal and often accompanied by lemon. Veal cutlets also work simply grilled or pan-fried with sage, butter and a squeeze of lemon.
How should you store veal cutlets?
Keep raw cutlets covered on the bottom shelf of the fridge and cook them within 1–2 days of buying. Freeze them wrapped tightly, with baking paper between pieces, and thaw in the fridge before cooking.
Can you use veal escalopes instead of veal cutlets?
Yes. Escalopes are usually thin, boneless slices, so they suit breading and quick frying; a bone-in cutlet is thicker and may need longer to cook. Start checking thin escalopes after a couple of minutes.
How do veal cutlets compare with veal rib chops?
Veal rib chops are much fattier: they have 18.2 g fat per 100 g, compared with 0.6 g in veal cutlets. Cutlets are generally leaner and cook faster, while rib chops are thicker and richer.
Source: Canadian Nutrient File 3518 · per 100 g · carbohydrate per EU label, fibre excluded
