Keto Breaded Veal Cutlets
Savor the irresistible crunch and delicate flavor of Keto Breaded Veal Cutlets, a low-carb twist on a classic comfort food! These cutlets are coated in a perfectly seasoned blend of almond flour, Parmesan cheese, garlic powder, and onion powder, creating a golden, crispy crust that's completely gluten-free and keto-friendly. Tenderized veal is dipped in a creamy egg wash, ensuring every bite is juicy and flavorful. Pan-fried to perfection in olive oil, these cutlets are then garnished with fresh parsley and served alongside zesty lemon wedges for a burst of brightness. Ready in just 30 minutes, this quick and satisfying recipe is perfect for weeknight dinners or special occasions, offering a healthier take on an Italian-inspired favorite without sacrificing taste.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Heavy cream
- 4 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
Instructions
Place the veal cutlets between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well to blend the dry ingredients.
In another shallow dish, beat the eggs and heavy cream together until well combined to create the egg wash.
Dip each veal cutlet first into the egg wash, allowing any excess to drip off, then thoroughly coat it with the almond flour mixture. Press the dry mixture onto the cutlet to ensure it sticks well.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the breaded veal cutlets to the skillet in batches, if necessary, to avoid overcrowding. Cook each cutlet for 3-4 minutes on each side, or until golden brown and cooked through.
Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
Sprinkle freshly chopped parsley over the cutlets for garnish.
Serve immediately with lemon wedges on the side for squeezing over the cutlets before eating.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1070 mg | 356% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.6 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 845 mg | 65% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1970 mg | 42% | |
*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.
