Mediterranean Diet Breaded Veal Cutlets
Indulge in the vibrant flavors of the Mediterranean with our Mediterranean Diet Breaded Veal Cutlets recipe—an elegant twist on a classic dish. These tender veal cutlets are coated in a crispy, golden crust made from whole wheat breadcrumbs, fragrant fresh parsley, grated Parmesan cheese, and a touch of oregano, making them a heart-healthy alternative to traditional breaded recipes. Enhanced with lemon zest and garlic for a zesty kick, the cutlets are baked to perfection, preserving their juiciness without the need for frying. Served alongside sautéed baby spinach and blistered cherry tomatoes, this dish provides a wholesome, nutrient-packed meal that’s as beautiful as it is flavorful. Perfect for dinner parties or weeknight meals, this Mediterranean-inspired recipe is sure to impress while staying true to a health-conscious lifestyle.
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Recipe Information
Ingredients
- 4 slices veal cutlets
- 4 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
- 2 cloves fresh garlic cloves, minced
- 1 cup whole wheat breadcrumbs
- 0.333 cup grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons unsweetened almond milk
- 4 wedges lemon wedges
- 4 cups baby spinach
- 1 cup cherry tomatoes, halved
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet by brushing it lightly with 1 tablespoon of olive oil.
In a small bowl, combine lemon zest and minced garlic. Set aside.
In a shallow bowl, combine whole wheat breadcrumbs, grated parmesan cheese, fresh parsley, dried oregano, salt, and black pepper.
In another bowl, beat the eggs and mix in the almond milk.
Pat the veal cutlets dry with paper towels. Rub each side of the cutlets with the lemon zest and garlic mixture.
Dip the veal cutlets into the egg mixture, ensuring they are fully coated, then press each cutlet into the breadcrumb mixture, adhering the crumbs evenly on both sides.
Place the breaded cutlets on the prepared baking sheet, drizzle the tops with remaining olive oil, about 1 tablespoon for each pair of cutlets.
Bake the cutlets in the preheated oven for 15 minutes, or until golden brown and cooked through.
While the veal is baking, lightly sauté the baby spinach with the cherry tomatoes in a skillet with a tablespoon of olive oil until the spinach is wilted and tomatoes are slightly blistered.
Serve each veal cutlet with a wedge of lemon, and a portion of sautéed spinach and tomatoes on the side.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 4.4 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 703 mg | 15% | |
*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.
