Veal Cutlets Nutrition Facts

Calories, fat, protein, and carbohydrate values for Veal Cutlets.


There are 560 calories in Veal Cutlets.


Nutrition Facts
Veal Cutlets
Serving Size:


piece (192 grams)

Amount Per Serving
Calories from Fat 172
Calories 560

% Daily Value*

Total Fat 19 grams

Saturated Fat 5 grams

Trans Fat 0.1 grams
Polyunsaturated Fat 3.1 grams
Monounsaturated Fat 8.5 grams

Cholesterol 182 milligrams

Sodium 540 milligrams

Potassium 407 milligrams

Total Carbohydrates 59 grams

Dietary Fiber 3.1 grams

Sugars 3.3 grams
Protein 35 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Bakery / Deli > Prepared & Preserved Foods > Prepared Meats, Poultry & Seafood > Cooked Meat (Perishable)

How long would it take to burn off 560 KCal?
Walking (3mph) 151 minutes
Running (6mph) 54 minutes
Bicycling (10mph) 78 minutes
Values estimated based on person weighing 140 lbs.

What cut of veal is used for cutlets?

Veal cutlets can be made from nearly any solid muscle, but are typically sliced from either the Cap-Off Top Round or the Boneless Leg [(BHS) Bottom / Hip / Sirloin]. The top round is the most tender muscle for slicing.

What is a cutlet of meat?

In cooking terms, a “cutlet” of meat — chicken, pork, beef, lamb, turkey — refers to a thin cut of meat usually taken from the leg or rib section (with fowl, sometimes the breast) of the animal.

What part of the animal are veal cutlets from?

Veal cutlet, also known as round steak, comes from the top round and is cut from the center about ¼ inch thick. This delicious cut has a little marrow-filled bone left in. Best cooking method: Pan sauté or pan fry. Veal birds are actually cutlets.

What type of meat is veal?

Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer.

Are veal leg slices the same as veal cutlets?

You can also buy larger cuts for roasting or braising. veal cutlet = veal leg cutlet = veal scaloppini cutlet = veal scallopini cutlet = veal scallop = veal scaloppini = veal scallopini = veal escalopes Notes: These are very lean and thin boneless slices taken from different muscles in the leg.

Why is veal so expensive?

Some calves slaughtered for veal are only months old. Because of this labor and general low supply, veal is much more expensive than beef. Cattle farmers also have a small window in which to rear and slaughter veal calves. This, of course, impacts price as well.

Is veal healthier than beef?

Though typically more expensive than beef, veal is more tender, leaner and healthier.

Is veal tortured baby cow?

People who eat veal basically are eating the pale and tender meat of a very sick baby cow who was tortured to death. They are also eating all the antibiotics and hormones that kept the baby alive long after its body had given up. The meat is so white because there are no nutrients in it.