Breaded Veal Cutlets with Fettucine Alfredo
Time & Servings
35 minutes ready time =
15 minutes preparation +
20 minutes cooking
1 lb. veal cutlets, pounded thin0Lean Ground Veal ~ 1Lb$7.99 • Ea
2 eggs, lightly beaten0Compliments Eggs Large White 12EA$3.07 • Ea
3/4 cup Italian seasoned dry bread crumbs0Leira Bread Crumbs 360G$2.77 • Ea
1/4 cup Becel® Oil0Becel Margarine Olive Oil 454G$3.99 • Ea
1 package Knorr® Sidekicks® Fettuccine Alfredo Pasta Side Dish0Knorr Sidekicks Pasta Fettuccine Alfredo 133G$2.04 • Ea
1 tomato, seeded and chopped0Tomatoes Plum Roma 1EA$0.54 • Ea
- Preheat oven to 325°F (160 C). Dip veal in eggs, then bread crumbs until evenly coated.
- 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.
- 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.
- TIP: Serve with an arugula salad for a balanced meal.