Low Sodium Breaded Veal Cutlets
Discover a healthier twist on a classic favorite with these Low Sodium Breaded Veal Cutlets—a perfect blend of crisp texture and mouthwatering flavor, all while keeping sodium levels in check. Tender veal cutlets are pounded to perfection, then coated in a lightly seasoned flour mixture, dipped in beaten eggs, and enveloped in golden unsalted breadcrumbs for a satisfying crunch. They're pan-fried in a buttery olive oil blend until flawlessly golden and paired with a zesty low sodium chicken broth and lemon juice sauce that elevates every bite. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or special occasions. Garnish with fresh parsley and serve alongside your favorite vegetables or salad for a wholesome, low sodium meal that's sure to impress. Perfect for those seeking heart-healthy options without compromising on taste!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Plain unsalted breadcrumbs
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 large Eggs
- 1 cup Low sodium chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Begin by placing the veal cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each cutlet to an even thickness of about 1/4 inch.
Set up three shallow dishes: in the first, combine the flour with black pepper, garlic powder, and onion powder; in the second, beat the eggs until smooth; and in the third, place the breadcrumbs.
Dredge each veal cutlet in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, coat the cutlet with breadcrumbs, pressing down to ensure they adhere well.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and begun to foam, add the breaded veal cutlets.
Cook the cutlets for approximately 3-4 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the pan and set aside on a plate lined with paper towels to absorb excess oil.
In the same skillet, add the low sodium chicken broth and lemon juice. Stir and cook over medium-high heat, scraping up any browned bits from the bottom of the pan.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer until slightly reduced and flavorful, about 3-4 minutes.
Return the veal cutlets to the skillet and spoon the sauce over them. Let it warm through for 1-2 minutes.
Serve the veal cutlets hot, garnished with fresh parsley if desired. Pair with your choice of side dish, such as a salad or steamed vegetables, for a complete meal.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 1184 mg | 52% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.9 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 306 mg | 24% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2376 mg | 51% | |
*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.
