Gluten-Free Classic Veal Schnitzel
Delight your taste buds with this Gluten-Free Classic Veal Schnitzel, a refined twist on the beloved Austrian dish, perfect for those who avoid gluten without compromising flavor. Tender veal cutlets are seasoned to perfection, then coated in a crisp, golden crust made from almond flour, gluten-free breadcrumbs, and a touch of zesty lemon. A quick pan-fry in a buttery olive oil blend ensures each bite is irresistibly crunchy while remaining light. Serve with fresh parsley and lemon slices for a vibrant finishing touch. Ready in under 40 minutes, this crowd-pleaser is ideal for dinner parties or weeknight indulgence. Whether you're gluten-free or simply seeking a flavorful upgrade to a classic, this schnitzel delivers in every way!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Almond flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Gluten-free breadcrumbs
- 1 teaspoon Lemon zest
- 1 whole (for serving) Lemon slices
- 3 tablespoons Butter
- 3 tablespoons Olive oil
- 2 tablespoons (chopped) Fresh parsley
Instructions
Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are about 1/4 inch thick.
Season the veal cutlets on both sides with salt and ground black pepper.
Set up a breading station with three shallow dishes. In the first dish, place almond flour. In the second dish, beat the eggs with milk until well combined. In the third dish, combine gluten-free breadcrumbs with lemon zest.
Dip each seasoned veal cutlet first into the almond flour, ensuring it's completely coated, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly so that the breadcrumbs adhere well.
Heat the butter and olive oil in a large skillet over medium-high heat.
Once the skillet is hot, cook the veal cutlets in batches, adjusting the heat as necessary to prevent burning. Cook each cutlet for approximately 3-4 minutes on each side, or until crispy and golden brown.
Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve immediately, garnished with chopped fresh parsley and lemon slices on the side for squeezing over the schnitzel.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 1101 mg | 367% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 195.7 g | 71% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 13.3 g | ||
| Protein | 201.3 g | 403% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 507 mg | 39% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2209 mg | 47% | |
*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.
