Breaded Veal with Tomato Spaghetti Ingredients
- 1 Veal escalope, about 120g
- 30g Wholemeal breadcrumbs
- 1 Egg, beaten
- 1 tbsp. Rice flour (or ordinary flour if you don't have it)
- 1 tbsp. Grated parmesan
- 75g Spaghetti
- 1 Tin chopped tomatoes in natural juice
- 4-5 Basil leaves, roughly chopped
Breaded Veal with Tomato Spaghetti Method
1. First, start the simple tomato sauce. In a saucepan over a medium heat, sweat the onion and garlic in a little olive oil for 5 minutes. Add the tinned tomatoes, reduce the heat and leave to simmer while you prepare the veal.
2. In three bowls place the flour, the beaten egg and finally the breadcrumbs mixed with the parmesan and oregano.
3. Coat the veal escalope in flour, then pat off any excess. Dip in the beaten egg, again allow excess to drip off but ensure the escalope is well coated.
4. Finally, coat well in the breadcrumb mixture. Set aside.
5. Heat a griddle or frying pan over a medium-high heat. In another saucepan, bring some water to the boil for the spaghetti.
6. Cook the spaghetti as per pack instructions – usually about 12 minutes. When the griddle is hot, add the veal and cook for 3-4 minutes each side, then set aside to rest.
7. When the spaghetti is cooked, drain and toss in the tomato sauce, and add the basil. Put onto a plate alongside the cooked veal and serve.
Recipe created specially for you by nutritionist & chef, Elodie Oliver, in collaboration with Rolandas PT4U
Breaded Veal with Tomato Spaghetti-Packs Protein, Iron & Zinc
Veal is nutritionally very similar to beef, being high in protein, iron and zinc, but has a softer, more subtle taste which many people prefer. It is showcased beautifully in this classic dish.
Fats 23g (8g saturated fat)
Carbs 63g (41g starch)
Featured Ingredient: Veal
In less calories than beef, veal delivers the same benefits, such as protein, zinc and iron. It also has vitamin B, and is tender and easy to absorb into your digestive system.