Prepare for an extraordinary culinary experience with our Italian Breaded Veal Cutlets, a dish that takes the classic to a new level of indulgence. Imagine tender, pan-fried veal, perfectly breaded to achieve a golden, irresistibly crispy exterior, then crowned with savory, delicate prosciutto and generously bathed in a luxurious, silky Parmesan cream sauce. This recipe is not just a meal; it’s a celebration of vibrant Italian flavors, deceptively easy to create, yet yielding a result that feels incredibly gourmet. Whether you’re planning a romantic dinner, a festive gathering, or simply want to treat yourself to something truly special, these veal cutlets are guaranteed to impress. They pair beautifully with a fresh, vibrant side salad and perfectly seasoned roasted potatoes, creating a complete and unforgettable Italian feast.
The traditional Italian breaded veal cutlet, known reverently as Cotoletta alla Milanese, is a cherished classic, celebrated across Italy for its simple elegance and satisfying crunch. Typically, it’s served with nothing more than a brisk squeeze of fresh lemon juice to brighten its delicate flavor and a crisp, peppery arugula salad to offer a refreshing contrast. While undeniably delicious in its purest form, our recipe ventures beyond the conventional, offering a more decadent and sophisticated rendition that transforms a classic into a gourmet dining event.
Our approach elevates this beloved dish by introducing layers of exquisite flavor and tantalizing texture. Each succulent veal cutlet is meticulously prepared, first gently pounded to achieve optimal tenderness and even cooking. It is then expertly breaded in a three-step process: dredged in seasoned flour, dipped in beaten egg, and finally coated in fine breadcrumbs, creating that signature golden-brown, irresistibly crispy crust when pan-fried. But the magic doesn’t stop with the perfect fry. Once crisped to perfection, each cutlet is adorned with a thin, delicate slice of premium prosciutto, which becomes wonderfully savory and slightly crispy during a brief bake in the oven. The final touch is a generous spoonful of luscious, velvety Parmesan cream sauce, a sublime addition that truly takes this dish “out of this world.”
This enhanced version of breaded veal is absolutely perfect for those moments when you desire something truly extraordinary, be it a relaxing weekend dinner with loved ones or a memorable special occasion that calls for a dish with a touch of Italian flair. While it stands magnificently on its own, traditionally, we enjoy our veal alongside a simple arugula salad, dressed lightly with good quality olive oil and lemon for a refreshing counterpoint. However, its versatility allows it to pair wonderfully with a variety of accompaniments. Consider serving it with fluffy, savory Italian roasted potatoes, tender steamed green beans, or any of your favorite seasonal vegetables for a complete and satisfying meal that sings with authentic Italian charm. The combination of crispy veal, salty prosciutto, and creamy sauce creates a symphony of flavors and textures that will delight every palate.
Delve into the comprehensive recipe below, which includes detailed notes on selecting the finest ingredients, captivating step-by-step photography to guide you, invaluable expert cooking tips, delightful variations to explore, and a helpful video tutorial for visual learners. For a convenient printable version of this exquisite recipe, please scroll directly to the bottom of the page.
Essential Ingredients for Perfect Veal Cutlets with Prosciutto and Parmesan Cream
Crafting these exceptional veal cutlets truly begins with the selection of fresh, high-quality ingredients. Each component plays a vital role in building the incredible flavors and textures of this dish. Below, you’ll find a detailed list of everything you need, accompanied by important tips and considerations to ensure the best possible outcome for your culinary masterpiece. Prioritizing quality at this stage is the cornerstone of any truly great Italian meal, promising an authentic and unforgettable dining experience.
- Veal Cutlets: You’ll need one thin cutlet per person, typically pounded to about 1/4 inch (0.5 cm) thick. For optimal flavor and tenderness, choose high-quality, lean cuts of veal such as top round, sirloin tip, or loin. The delicate nature of veal means it cooks quickly and benefits immensely from being properly tenderized.
- All-Purpose Flour: Simple, unbleached all-purpose flour is perfect for the initial dredge. It creates a slightly sticky surface that allows the egg wash to adhere smoothly, ensuring an even and consistent breading.
- Large Eggs: You’ll typically need 1-2 large eggs, lightly beaten with a fork or whisk. Eggs serve as the crucial binder, helping the breadcrumbs cling to the veal for that perfect crispy crust.
- Breadcrumbs: For a delicate yet crisp coating, fine Italian breadcrumbs are ideal. If you prefer an even lighter and crunchier texture, panko breadcrumbs are an excellent alternative. It’s highly recommended to use plain, unseasoned breadcrumbs and season them yourself, as pre-seasoned varieties often contain unnecessary additives and can overpower the subtle flavors of the veal and the sauce.
- Prosciutto Crudo: Select high-quality, thinly sliced prosciutto. You’ll need one slice per cutlet. As it bakes in the oven, the prosciutto will transform into delightfully crispy strips, adding a salty, savory depth that perfectly complements the rich veal.
- Heavy Cream (Double Cream in the UK): This is the essential base for our rich, luxurious Parmesan cream sauce. Always opt for a full-fat heavy cream to achieve the best consistency, velvety texture, and indulgent mouthfeel.
- Fresh Garlic: Absolutely essential for imparting a fragrant, aromatic foundation to the cream sauce. Fresh garlic offers a nuanced, pungent flavor that simply cannot be replicated by garlic powder. Finely mince or grate it to ensure its flavor disperses evenly throughout the sauce.
- Parmigiano Reggiano: The undisputed star of the cream sauce. For unparalleled flavor and texture, insist on genuine Parmigiano Reggiano and grate it fresh yourself just before use. Pre-grated Parmesan often contains anti-caking agents that can lead to a grainy or clumpy sauce and lacks the vibrant, nutty, umami-rich flavor of freshly grated cheese.
- Nutmeg (Optional but Highly Recommended): A tiny pinch of freshly grated nutmeg is a classic, secret ingredient in many Italian cream-based sauces. It adds a subtle warmth, an intriguing hint of spice, and a layer of complexity that beautifully enhances the overall flavor profile without being overtly noticeable. Don’t skip it if you want to experience the full depth of this exquisite sauce.
- Olive Oil: A good quality extra virgin olive oil is preferred for pan-frying the veal cutlets. Its distinct fruity notes will contribute to the overall Italian character of the dish while ensuring a perfectly browned and crispy crust.
- Salt and Freshly Ground Black Pepper: These fundamental seasonings are vital for building layers of flavor. You’ll use them to season the veal, the flour, the beaten eggs, and, of course, the luxurious cream sauce. Seasoning at each stage ensures a balanced and delicious final product.
Crafting Your Italian Breaded Veal Cutlets: A Detailed Step-by-Step Guide
Essential Preparation Tips for Culinary Success!
- Set Up Your Breading Station: Before you begin, arrange three separate shallow plates or bowls in a logical sequence. One for the seasoned flour, one for the beaten eggs, and one for the seasoned breadcrumbs. Lightly season each with a pinch of salt and pepper to ensure every layer of your veal cutlet is flavorful. This organized approach makes the breading process smooth and efficient.
- Mince the Garlic Finely: For the Parmesan cream sauce, finely mince or grate your fresh garlic. The finer the chop, the more evenly its aromatic flavor will infuse your sauce without leaving large, pungent pieces.
- Prepare for Draining: Get a plate lined with several sheets of paper towels ready. This will be crucial for draining excess oil from the fried cutlets immediately after they come out of the pan, ensuring they remain wonderfully crispy and light before their final bake.
- Preheat the Oven: Make sure your oven is preheated to 180°C (350°F) / Gas Mark 4 before you even start frying. This way, it will be at the perfect temperature for the final baking step, allowing you to transition seamlessly and prevent your veal from getting cold.
Step 1: Tenderize and Season the Veal. Take each veal cutlet and place it individually between two sheets of baking parchment or plastic wrap. Using a meat mallet or a heavy rolling pin, carefully pound the veal until it is uniformly thin, aiming for about 1/4 inch (0.5 cm) thick. This tenderizes the meat significantly and guarantees quick, even cooking. Once pounded to perfection, generously season both sides of each cutlet with salt and freshly ground black pepper. This initial seasoning is key to building flavor from the inside out. (Refer to accompanying photos 1 & 2 in the original visual guide for a clear demonstration of this step).
Step 2: Master the Breading Process. Now, it’s time to create that signature crispy coating. Take one seasoned veal cutlet and first dredge it completely in the seasoned all-purpose flour, ensuring every part is covered. Gently shake off any excess flour to create a thin, even base. Next, carefully dip the floured cutlet into the bowl of beaten eggs, allowing any excess egg to drip off naturally. Finally, press the cutlet firmly into the seasoned breadcrumbs, making sure both sides are thoroughly coated. Pat gently to ensure the breadcrumbs adhere well and form a solid, even crust. Repeat this precise breading process for all remaining veal cutlets, preparing them for the pan. (See detailed photos 3-5 for comprehensive visual guidance on achieving the perfect breading).
Step 3: Pan-Fry to Golden Perfection. Heat approximately 2 tablespoons of good quality olive oil in a large skillet or frying pan over medium heat. Wait until the oil is hot and shimmering, indicating it’s ready for frying. Carefully place the breaded veal cutlets into the pan, ensuring not to overcrowd it (you may need to fry them in batches to maintain consistent oil temperature and even browning). Fry for about 2-3 minutes per side, until they achieve a beautiful, deep golden-brown color and are wonderfully crispy. As you fry, don’t hesitate to add a little more olive oil to the pan if needed to maintain an even coating and prevent sticking or burning. Once each cutlet is fried to perfection, transfer it immediately to your prepared paper-towel-lined plate to drain any excess oil. This crucial step prevents sogginess and keeps them light and crispy. Set them aside while you prepare the sauce. (Refer to photo 6 in the original visual guide for a clear depiction of the pan-frying process).
Step 4: Craft the Luxurious Parmesan Cream Sauce. In a small saucepan, heat 1-2 teaspoons of olive oil over medium-low heat. Add the finely chopped fresh garlic and sauté gently for about 1 minute until it becomes wonderfully fragrant and translucent. It’s crucial to be careful not to let the garlic brown, as this can impart a bitter flavor to your delicate sauce. Pour in the heavy cream and bring it to a very gentle boil. Once boiling, immediately reduce the heat to its lowest setting and stir in the freshly grated Parmigiano Reggiano, a small pinch of nutmeg (if you are using it), and season with salt and pepper to taste. Continue stirring constantly with a whisk or spoon until the cheese has completely melted and the sauce has thickened to a smooth, velvety consistency. The goal is a rich, pourable sauce that coats the back of a spoon. Remove the saucepan from the heat once achieved. (Follow photos 7-10 for a visual guide through the sauce preparation).
Step 5: Assemble and Bake for a Perfect Finish. Arrange the fried veal cutlets on a wire rack placed over a baking tray. This setup is important as it allows hot air to circulate around the cutlets, ensuring they remain wonderfully crispy during the baking process. Place a single, delicate slice of prosciutto evenly over each veal cutlet. The prosciutto will crisp up beautifully in the oven, adding another layer of texture and savory flavor. Then, spoon a generous amount of your freshly made Parmesan cream sauce (approximately 1-2 tablespoons per cutlet, or more to your liking) over the prosciutto-topped veal. Transfer the baking tray to your preheated oven and bake for approximately 10 minutes, or until the prosciutto turns wonderfully crispy and golden, and the entire dish is heated through and bubbling gently. Serve immediately and savor every exquisite bite of this truly special Italian creation! (Visual guidance for the final assembly and baking is provided in photos 11 & 12).
Expert Tips & Frequently Asked Questions for Perfect Italian Veal Cutlets
- Proper Draining for Ultimate Crispiness: Always drain your fried veal cutlets on paper towels immediately after removing them from the hot pan. This crucial step efficiently absorbs any excess frying oil, preventing the breading from becoming heavy or soggy. This ensures a light, airy, and wonderfully crispy texture that holds up beautifully, even after the final baking stage in the oven.
- Choosing the Best Breadcrumbs for Flavor: For the most authentic flavor and desired texture, opt for fine, plain breadcrumbs without any added seasonings. Many commercially pre-seasoned breadcrumbs contain unwanted fillers, excessive salt, or artificial flavors that can detract from the natural, delicate taste of the veal and the rich sauce. A simple pinch of salt and freshly ground black pepper added to plain breadcrumbs before breading is genuinely all you need to enhance the flavor profile. Alternatively, panko breadcrumbs, known for their distinct flaky and airy structure, are an excellent choice if you’re aiming for an even lighter and crunchier result.
- An Innovative Breading Method (No Flour, No Egg): For a significantly lighter coating and a quicker preparation time, consider trying an alternative breading technique. You can entirely skip the traditional flour and egg dredge and instead, simply press the pounded veal cutlets directly into dry breadcrumbs. This simplified method still yields a wonderfully crisp crust but is notably less heavy and saves valuable time in the kitchen. For a detailed demonstration and more insights into this efficient technique, refer to our popular Breaded Chicken Cutlets (No Flour No Egg) recipe. It’s a fantastic option for a lighter finish and faster meal prep.
- Optimal Frying Temperature is Key: Maintaining a consistent medium heat when frying your veal cutlets is absolutely crucial for success. If the oil isn’t hot enough, the breading will absorb too much oil, resulting in a greasy, heavy cutlet. Conversely, if the oil is too hot, the breading will brown and potentially burn too quickly, leaving the inside of the veal undercooked. A simple test: drop a tiny pinch of breadcrumbs into the hot oil; if they sizzle gently and immediately float to the surface, the temperature is just right.
- Pounding Veal to Perfection: When pounding the veal cutlets, ensure you work evenly across the entire surface of the meat. This not only effectively tenderizes the veal but also helps it cook uniformly, preventing some parts from being undercooked while others are overdone. Always place the veal between two layers of plastic wrap or baking parchment to prevent tearing the delicate meat and to keep your work surface clean from splattering.
- The Unmistakable Taste of Freshly Grated Parmesan: We cannot emphasize this enough – for the Parmesan cream sauce, always use freshly grated Parmigiano Reggiano. The pre-grated varieties often have a drier texture, a significantly weaker flavor profile, and frequently contain cellulose (a wood pulp derivative) to prevent clumping. This additive can give your luscious sauce an unpleasant, grainy texture. Freshly grated cheese, on the other hand, melts beautifully and smoothly, imparting a superior, authentic Italian taste that truly elevates the entire dish.
Yes, certain components of this exquisite dish can be prepared ahead of time to significantly streamline your cooking process. You can definitely bread the veal cutlets and store them, separated by layers of parchment paper, in an airtight container in the refrigerator for up to 24 hours before you plan to fry them. This helps the breading adhere better. For the Parmesan cream sauce, it can also be made in advance and stored in a sealed container in the fridge for 1-2 days. Before serving, gently warm the sauce over low heat, stirring constantly, and add a small splash of milk or extra cream if needed to achieve your desired smooth consistency, as it may thicken considerably when chilled.
You can successfully freeze the breaded veal cutlets, either in their raw, breaded state or after they have been cooked (fried). If freezing raw, ensure they are layered with parchment paper in an airtight freezer-safe container to prevent sticking. If freezing cooked, allow them to cool completely before transferring them to the freezer. However, we strongly advise against freezing the Parmesan cream sauce. Cream-based sauces, unfortunately, tend to separate and develop an undesirable grainy texture upon thawing and reheating, which significantly compromises their smooth, luxurious consistency. For the best culinary experience, it’s always best to prepare the sauce fresh just before serving.
For achieving the most tender and flavorful cutlets or scaloppine, we highly recommend opting for lean cuts of veal such as top round, sirloin tip, or veal loin. These specific cuts are naturally tender and respond exceptionally well to the pounding process, which is absolutely essential for achieving the thinness required for quick cooking and that delightful crispy texture. When selecting your veal, look for meat that is a delicate light pink in color with minimal marbling, indicating its youth and tenderness.
The secret to perfectly adhering breading lies in following the classic “dredge, dip, coat” method with a few key pointers. Firstly, ensure the veal is thoroughly patted dry before applying the flour; any excess moisture can prevent the flour from sticking properly. After flouring, gently shake off any excess to create a thin, even layer. When dipping in egg, let the excess drip off. Finally, when coating in breadcrumbs, gently but firmly press the crumbs onto the veal to ensure they adhere securely. For the absolute best results, allow the breaded cutlets to rest for at least 10-15 minutes in the refrigerator before frying; this crucial resting period helps the coating set and prevents it from falling off during cooking.
Delectable Serving Suggestions for Italian Breaded Veal Cutlets
These exquisite Veal Cutlets with Prosciutto and Parmesan Cream are incredibly versatile and pair beautifully with a wide range of complementary side dishes, allowing you to tailor your meal to any occasion or preference. For an effortless yet utterly delicious accompaniment, a simple side salad of fresh arugula (also known as rocket), lightly drizzled with high-quality extra virgin olive oil and a bright squeeze of fresh lemon juice, provides a refreshing and peppery counterpoint to the richness of the veal and its creamy sauce. The crispness of the arugula and the acidity of the lemon cleanse the palate beautifully, enhancing the overall dining experience.
If you’re seeking something a little more substantial to complete your Italian feast, there are many fantastic options. Fluffy and wonderfully crispy Italian roasted potatoes are a quintessential classic choice, their savory notes and tender interiors making them an ideal partner to the succulent veal. Alternatively, grilled or tender steamed vegetables, such as vibrant asparagus, crisp green beans, or sweet bell peppers, work wonderfully, adding essential color, varying textures, and a healthy balance to the meal. For a quick and flavorful vegetable side, consider sautéed spinach with a hint of garlic and a touch of chili flakes. The rich flavors of the veal and sauce also harmonize beautifully with creamy polenta or a light orzo pasta dish.
For even more inspiration to build a complete and unforgettable Italian meal, we invite you to explore our comprehensive collection of Italian side dishes. Here, you’ll discover an array of authentic recipes perfect for complementing this stunning veal dish, ensuring every element of your meal is a culinary delight.
Explore More Authentic Italian Veal Recipes from Our Kitchen
If you’ve thoroughly fallen in love with the tender texture, delicate flavor, and satisfying richness of veal after trying this recipe, we wholeheartedly encourage you to delve deeper into our curated collection of traditional Italian veal dishes. Each recipe offers a unique and authentic taste of Italy, expertly showcasing the incredible versatility and inherent elegance of this wonderful meat. Prepare to embark on more delightful culinary adventures:
- Veal Marsala (Scaloppine al Marsala): Discover a beloved classic featuring tender veal cutlets, delicately pan-fried and then simmered to perfection in a rich, sweet, and savory Marsala wine sauce. A truly comforting and timeless Italian dish that epitomizes elegance.
- Ossobuco Milanese (Braised Veal Shanks): Immerse yourself in the rustic charm of Milan with this hearty and aromatic specialty. It showcases succulent veal shanks, slow-braised until they are incredibly tender and infused with deep flavor, traditionally served with a vibrant gremolata and risotto alla Milanese.
- Veal Saltimbocca with Prosciutto and Sage: Meaning “jumps in the mouth,” this quick, vibrant, and incredibly flavorful dish combines thin slices of veal with savory prosciutto and fresh sage, expertly pan-fried to golden perfection. A simple yet impressive dish that delivers a burst of Italian taste.
We absolutely cherish hearing from our wonderful community of home cooks! If you’ve tried these delicious Italian Breaded Veal Cutlets with Prosciutto and Parmesan Cream or any other delectable recipe from our blog, please don’t hesitate to rate the recipe and generously share your experience in the comments section below. Your feedback, creative adaptations, and heartwarming stories are truly invaluable to us! To stay fully updated with all our latest delicious creations, culinary adventures, and expert cooking tips, make sure to FOLLOW US on FACEBOOK, INSTAGRAM, and PINTEREST, or simply sign up for our exclusive NEWSLETTER. Let’s continue cooking, exploring, and sharing the unparalleled joy of authentic Italian food together!
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Exquisite Veal Cutlets with Prosciutto and Parmesan Cream
By Emily
20
20
40
4
people
Print Recipe
Equipment
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Baking parchment
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Paper towels for draining
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Baking tray with wire rack
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Meat mallet or rolling pin
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Three shallow plates or bowls for breading
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Large skillet or frying pan
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Small saucepan
Ingredients
- 4 large veal cutlets (approx. 1.3 lbs / 600g total, pounded thin)
- 1/2 cup all-purpose flour (approx. 75g)
- 2 large eggs , beaten
- 1 + 3/4 cups fine breadcrumbs (approx. 150g, panko can be used for extra crispiness)
- 4 slices prosciutto crudo (approx. 100g, thinly sliced)
- 1/2 cup heavy cream (double cream UK, approx. 120ml, full-fat recommended)
- 1/4 cup Parmigiano Reggiano , freshly grated (approx. 25g, use real Parmigiano for best results)
- 1 pinch freshly grated nutmeg (optional, but highly recommended for depth of flavor)
- 1 clove fresh garlic , finely chopped or minced
- Olive oil , for frying (extra virgin recommended)
- Salt and freshly ground black pepper , to season generously
Instructions
Prepare the Veal Cutlets
- Arrange your breading station: Place the fine breadcrumbs on one shallow plate and the all-purpose flour on another. Lightly season both the flour and breadcrumbs with a pinch of salt and pepper. In a third shallow bowl, whisk the two large eggs until well beaten.
- Place each veal cutlet between two sheets of baking parchment and, using a meat mallet or rolling pin, pound them evenly to approximately 1/4 inch (0.5 cm) thick. This ensures uniform cooking and tenderness. Season both sides of each pounded cutlet generously with salt and freshly ground black pepper.
- Begin the breading: First, dredge each veal cutlet in the seasoned flour, shaking off any excess. Next, dip the floured cutlet into the beaten egg, allowing any surplus egg to drip away. Finally, thoroughly coat it in the seasoned breadcrumbs, pressing gently to ensure a complete and firm adherence of the crumbs. Repeat for all cutlets.
- Heat around 2 tablespoons of olive oil in a large pan or skillet over medium heat. Once the oil is hot and shimmering, carefully add the breaded veal cutlets, being careful not to overcrowd the pan (fry in batches if necessary). Fry for 2-3 minutes per side until they turn a beautiful golden brown and are wonderfully crispy. Add a little more oil as needed between batches. Once fried, transfer the cutlets to a plate lined with paper towels to drain any excess oil.
- Preheat your oven to 180°C (350°F) / Gas Mark 4.
To Make the Parmesan Cream Sauce
- In a small saucepan, heat 1-2 teaspoons of olive oil over medium-low heat. Add the finely chopped garlic and sauté gently for about 1 minute until it becomes fragrant. Be vigilant and do not allow the garlic to brown, as this can impart a bitter taste to your delicate sauce.
- Pour the heavy cream into the saucepan and bring it to a gentle boil. Immediately reduce the heat to its lowest setting and stir in the freshly grated Parmigiano Reggiano, the pinch of nutmeg (if using), and season with a pinch of salt and pepper to taste. Continue stirring constantly until the cheese has completely melted and the sauce has thickened to a smooth, velvety consistency. Remove the saucepan from the heat.
Final Bake and Serving
- Lay the fried veal cutlets on a wire rack that has been placed on top of a baking tray. This setup promotes even crisping. Place a single slice of prosciutto evenly over each veal cutlet.
- Spoon a generous amount of the Parmesan cream sauce (approximately 1-2 tablespoons on each cutlet) over the prosciutto-topped veal. Transfer the baking tray to your preheated oven and bake for 10 minutes, or until the prosciutto is deliciously crispy and golden, and the entire dish is heated through and bubbling. Serve immediately and enjoy every exquisite bite!
Helpful Information for All Our Recipes
- We consistently use high-quality extra virgin olive oil in all our recipes unless otherwise specified, for its superior flavor and health benefits, embodying the essence of Mediterranean cooking.
- For canned or jarred tomatoes of any kind, we highly recommend using premium Italian brands like Cirio or Mutti. Their exceptional quality guarantees the best possible results and authentic flavor in your dishes.
- Unless explicitly stated otherwise, all vegetables mentioned in our recipes are assumed to be medium-sized.
- All our recipes are meticulously tested and developed using a modern fan (convection) oven. If you are using a conventional oven, you may need to make minor adjustments to the cooking temperature or time.
- To understand more about how our nutrition information is calculated, please refer to our dedicated policy page for transparency and details.
- Discover our essential Italian Pantry Staples to stock your kitchen with the key ingredients that form the backbone of authentic and delicious Italian cooking.
- Browse our curated list of Essential Kitchen Tools for Italian Cooking to ensure you have everything you need for culinary success and efficiency.
Nutrition Information (per serving)
- Calories: 604 kcal
- Carbohydrates: 25g
- Protein: 41g
- Fat: 37g
- Saturated Fat: 13g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 18g
- Trans Fat: 1g
- Cholesterol: 209mg
- Sodium: 495mg
- Potassium: 675mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 552 IU
- Vitamin C: 1mg
- Calcium: 165mg
- Iron: 3mg
Nutrition information is automatically calculated and should be used as an approximation. Individual results may vary significantly based on exact ingredients used, portion sizes, and preparation methods.
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