Low Fat Classic Veal Schnitzel
Indulge in the crisp, golden perfection of our **Low Fat Classic Veal Schnitzel**, a lighter twist on the traditional favorite that doesn’t skimp on flavor. Tender veal cutlets are pounded thin for a melt-in-your-mouth texture, coated in a wholesome mixture of whole wheat flour, protein-packed egg whites, and a flavorful blend of whole grain breadcrumbs, zesty lemon, and parmesan cheese. Pan-seared to golden perfection with just a touch of cooking spray, this guilt-free schnitzel is a healthier delight that’s still satisfyingly crisp. Ready in just 30 minutes, it’s perfect for a quick yet elegant dinner. Served with fresh parsley and lemon wedges, this dish is a wholesome, vibrant take on the classic schnitzel that your taste buds—and waistline—will appreciate. Perfect for those seeking high-protein, low-fat dinner options!
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 0.5 cup whole wheat flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 large egg whites
- 2 tablespoons water
- 1 cup whole grain breadcrumbs
- 1 teaspoon lemon zest
- 2 tablespoons parmesan cheese, grated
- 1 as needed cooking spray
- 4 pieces lemon wedges
- 2 tablespoons fresh parsley, chopped
Instructions
Place each veal cutlet between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound each cutlet to a uniform thickness of about 1/4 inch.
In a shallow dish, mix together the whole wheat flour, salt, and black pepper.
In another shallow dish, whisk the egg whites and water together until slightly frothy.
In a third shallow dish, combine the breadcrumbs, lemon zest, and parmesan cheese.
Dredge each veal cutlet in the flour mixture, shaking off any excess.
Next, dip the cutlet into the egg white mixture, allowing any excess to drip off.
Finally, coat the cutlet in the breadcrumb mixture, pressing gently to adhere the crumbs to the meat.
Preheat a large non-stick skillet over medium-high heat. Lightly coat the skillet with cooking spray.
Working in batches if necessary, place the breaded veal cutlets in the skillet. Cook for 3 minutes on each side or until golden brown and cooked through.
Transfer the cooked veal to a plate lined with paper towels to absorb any excess oil.
Serve the schnitzels with lemon wedges and a sprinkle of fresh parsley. Enjoy immediately.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 212% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 11.8 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2462 mg | 52% | |
*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.
