Gluten-Free Breaded Veal Cutlets
Elevate your dinner table with these irresistibly crispy and tender Gluten-Free Breaded Veal Cutlets—perfect for anyone seeking a sophisticated, gluten-free twist on a classic comfort dish. This recipe combines delicate veal cutlets with a flavorful coating of gluten-free breadcrumbs, Parmesan cheese, garlic powder, and aromatic oregano, ensuring every bite is packed with savoriness. The cutlets are lightly dredged, dipped, and pressed for ultimate crunch, then pan-fried to golden perfection in olive oil for a tantalizingly crisp exterior. Ready in just 35 minutes, these cutlets are ideal for weeknight dinners or elegant gatherings. Serve them hot with a squeeze of fresh lemon or a sprinkle of parsley for a restaurant-worthy finish that’s entirely gluten-free.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup Gluten-free breadcrumbs
- 0.5 cup Parmesan cheese, finely grated
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Water
- 0.5 cup Gluten-free all-purpose flour
- 0.25 cup Olive oil
Instructions
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound each cutlet to an even thickness of about 1/4 inch.
In a shallow dish, combine gluten-free breadcrumbs, Parmesan cheese, garlic powder, dried oregano, salt, and black pepper. Mix well.
In a separate shallow bowl, beat the eggs with the water until blended.
Spread the gluten-free all-purpose flour on a plate.
Dredge each veal cutlet lightly in the flour, shaking off the excess.
Dip the floured cutlet into the egg mixture, ensuring it's well-coated.
Finally, press the cutlet into the gluten-free breadcrumb mixture, covering both sides. Press down firmly so the breadcrumbs adhere well.
Heat the olive oil in a large skillet over medium heat.
Add the breaded veal cutlets to the hot oil in batches, if necessary, to avoid overcrowding the pan.
Cook for about 3-4 minutes on each side until golden brown and the veal is cooked through.
Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve immediately, garnished with lemon wedges or parsley if desired.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1095 mg | 365% | |
| Sodium | 5354 mg | 233% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 8.6 g | ||
| Protein | 235.9 g | 472% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1659 mg | 128% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
