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Breaded Veal Cutlets with Fettucine Alfredo

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  • 1 lb. (450 g) veal cutlets, pounded thin
  • 2 eggs, lightly beaten
  • 3/4 cup (175 mL) Italian seasoned dry bread crumbs
  • 1/4 cup (60 mL) Becel® Oil
  • 1 package Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish
  • 1 tomato, seeded and chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Calories490
Total Fat20g
Saturated Fat4.5g
Trans Fat0g
Cholesterol150mg
Sodium960mg
Total Carbs41g
Dietary Fiber2g
Sugars4g
Protein35g
Calcium15%
Iron25%
Vitamin C10%
Vitamin A10%

  • 1 Preheat oven to 325°F (160 C). Dip veal in eggs, then bread crumbs until evenly coated.
  • 2 Heat 2 Tbsp (30 mL) Becel® Oil in large skillet over medium-high heat and cook veal, in batches, turning once, until thoroughly cooked, about 3 minutes. Wipe skillet and add additional oil as needed. Drain on paper towels then place on baking sheet and keep warm in oven.
  • 3 Meanwhile prepare Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish according to package directions adding tomato during last 2 minutes of cook time. Serve with veal.