Low Carb Classic Veal Schnitzel
Dive into the irresistible flavors of this **Low Carb Classic Veal Schnitzel**, a lighter twist on the beloved Austrian dish that's perfect for keto enthusiasts and low-carb diners. Tender veal cutlets are pounded thin, then coated in a savory blend of almond flour, grated Parmesan, and fragrant spices like garlic powder and paprika for a golden, crispy crust without traditional breadcrumbs. A rich egg and heavy cream mixture ensures the coating adheres perfectly, while a combination of butter and olive oil delivers the ultimate pan-fried crunch. Ready in just 35 minutes, this dish is ideal for weeknight dinners or special occasions. Serve with fresh lemon wedges for a burst of brightness and enjoy a guilt-free, restaurant-quality classic from the comfort of your home! **Keywords**: low carb veal schnitzel, keto schnitzel recipe, almond flour breading, healthy schnitzel, gluten-free veal schnitzel.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup Almond flour
- 0.5 cup Parmesan cheese, grated
- 2 large Eggs
- 2 tablespoons Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Place each veal cutlet between two sheets of plastic wrap. Use a meat mallet to gently pound the veal until about 1/4 inch thick.
In a shallow dish, mix together almond flour, grated Parmesan cheese, salt, black pepper, garlic powder, and paprika.
In another shallow bowl, beat the eggs with heavy cream until combined.
Dip each veal cutlet first into the egg mixture, ensuring it is completely coated, then dredge in the almond flour mixture, pressing lightly to adhere.
Heat a large skillet over medium heat and add the butter and olive oil.
Once the butter has melted and begins to bubble, add the veal cutlets to the skillet (do this in batches if necessary to avoid overcrowding).
Cook each cutlet for about 3-4 minutes per side, or until golden brown and cooked through.
Remove the cooked schnitzels from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve hot with lemon wedges on the side for squeezing over the schnitzel.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 4.6 g | ||
| Protein | 210.1 g | 420% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 837 mg | 64% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1920 mg | 41% | |
*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.
