Soy-Free Breaded Veal Cutlets
Elevate your dinner table with these exquisite Soy-Free Breaded Veal Cutlets—perfectly golden and irresistibly crispy. This recipe offers a refined twist on classic breaded cutlets, featuring tender veal coated in a delectably seasoned panko breadcrumb mixture infused with Parmesan cheese, garlic powder, and paprika for a burst of flavor in every bite. Free from soy-based ingredients, it’s an ideal choice for those with dietary restrictions. With a quick preparation time and pan-searing technique using butter and olive oil, these cutlets achieve a delicate crunch without compromising juiciness. Serve them hot, garnished with fresh parsley and lemon wedges for a zesty final touch. Great for elegant dinners or casual family meals, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 large eggs
- 2 tablespoons whole milk
- 2 cups panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 lemon wedges
- 2 tablespoons chopped fresh parsley
Instructions
Begin by preparing the veal cutlets. If they are not already thin, place each cutlet between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, mix together the flour, salt, and ground black pepper. In a separate shallow bowl, beat the eggs and milk together until well combined.
In another shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and paprika.
Dredge each veal cutlet first in the flour mixture, shaking off excess. Then dip it into the egg mixture, letting excess drip off, and finally coat it thoroughly in the breadcrumb mixture. Press the breadcrumbs onto the cutlets to help them adhere.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and foamy.
Place the breaded cutlets in the skillet, cooking them in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes on each side or until golden brown and cooked through.
Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the veal cutlets warm, garnished with chopped fresh parsley and lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1167 mg | 389% | |
| Sodium | 4355 mg | 189% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 10.5 g | ||
| Protein | 218.2 g | 436% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 769 mg | 59% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2307 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.
