Low Fat Breaded Veal Cutlet
Indulge in a guilt-free twist on a classic with this Low Fat Breaded Veal Cutlet recipe, a health-conscious and flavorful delight that’s perfect for any occasion. Tender veal cutlets are coated in a crispy, golden crust of whole wheat breadcrumbs, Parmesan cheese, fresh parsley, and a touch of garlic, offering a hearty dish that’s both light and satisfying. Baked—not fried—to reduce fat without sacrificing crunch, these cutlets are quick to prepare, taking just 20 minutes to get ready and another 15 in the oven. Serve them with a squeeze of fresh lemon for a zesty finish, making them an ideal choice for a wholesome weeknight dinner or an elevated meal to impress guests. Perfect for those seeking healthier comfort food options, this recipe is a must-try for lovers of crispy, tender, and flavorful entrees.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup Whole wheat breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Egg whites
- 3 tablespoons Low-fat milk
- 0.5 cup All-purpose flour
- Olive oil cooking spray
- 4 Lemon wedges
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with olive oil cooking spray.
On a large plate, combine the whole wheat breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, salt, and black pepper, mixing well.
In a shallow bowl, whisk together the egg whites and low-fat milk until well blended.
Place the all-purpose flour on another plate. Pat each veal cutlet dry with paper towels.
Dredge each cutlet in the flour on both sides, shaking off the excess.
Dip the floured cutlet into the egg white mixture, allowing any excess to drip off.
Press the cutlet firmly into the breadcrumb mixture, ensuring it is well coated on both sides.
Place the breaded cutlets on the prepared baking sheet. Lightly spray the tops with olive oil cooking spray to help develop a golden crust.
Bake in the preheated oven for 12-15 minutes, or until the veal is cooked through and the crust is golden brown. Turn the cutlets halfway through cooking to ensure both sides are crispy.
Remove from the oven and let rest for a few minutes before serving with lemon wedges on the side.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 7.4 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 503 mg | 39% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2312 mg | 49% | |
*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.
