Low Sodium Breaded Veal Cutlet
Indulge in the crispy, golden perfection of Low Sodium Breaded Veal Cutlets—a healthier twist on a classic comfort dish. Tender veal cutlets are pounded thin, then coated in a flavorful blend of low-sodium whole wheat breadcrumbs, Parmesan cheese, garlic powder, and aromatic oregano for a guilt-free crunch. This recipe skips the frying and opts for a quick sear followed by a finishing bake in the oven, keeping each cutlet juicy and perfectly cooked. With just 20 minutes of prep time, it’s an easy, heart-healthy option for weeknight meals or special occasions. Serve with a squeeze of fresh lemon for a vibrant, zesty finish that takes this dish to the next level. Perfect for those monitoring their sodium intake without sacrificing flavor, these veal cutlets are a must-try!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 2 large Eggs
- 1 cups Low-sodium whole wheat breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Dried oregano
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 4 pieces Lemon wedges
Instructions
Preheat the oven to 400°F (200°C).
Place the veal cutlets between two pieces of plastic wrap and gently pound with a meat mallet to achieve an even thickness, about 1/4 inch thick.
Set up a breading station: Place the flour in a shallow dish. In a second shallow dish, beat the eggs. In a third shallow dish, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, dried oregano, and black pepper.
Dredge each veal cutlet in the flour, shaking off any excess. Dip it into the beaten eggs and then coat it with the breadcrumb mixture, pressing gently to adhere the breadcrumbs.
Heat the olive oil in a large ovenproof skillet over medium heat. Once the oil is hot, add the breaded veal cutlets to the pan, cooking in batches if necessary to avoid overcrowding.
Cook the cutlets for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the skillet to the preheated oven and bake for an additional 10 minutes or until the veal is cooked through and no longer pink in the center.
Remove from oven and rest for a few minutes.
Serve the low sodium breaded veal cutlets with lemon wedges to squeeze over before eating for a fresh, vibrant finish.
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 9.2 g | ||
| Protein | 203.8 g | 408% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 508 mg | 39% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2191 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.
