Whole30 Breaded Veal Cutlets
Elevate your dinner game with these crispy and flavorful Whole30 Breaded Veal Cutlets, tailored for clean eating without sacrificing bold taste. This gluten-free and grain-free recipe swaps traditional breadcrumbs for almond flour and arrowroot powder, ensuring a satisfying crunch while adhering to Whole30 guidelines. Seasoned with garlic, onion powder, paprika, and a touch of salt and pepper, each cutlet is pan-fried to golden perfection in coconut oil before finishing in the oven for maximum tenderness. Easy to prepare in under 35 minutes, this high-protein main dish pairs beautifully with roasted vegetables or a simple side salad. It’s a wholesome and delicious way to enjoy comfort food while staying committed to your healthy lifestyle!
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 1 cup almond flour
- 1 cup arrowroot powder
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons coconut oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pound the veal cutlets to an even thickness if needed, about 1/4 inch thick.
In a shallow bowl, combine the almond flour, arrowroot powder, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.
In another shallow bowl, beat the eggs until well mixed.
Dip each veal cutlet into the egg mixture, allowing any excess to drip off.
Next, coat the veal cutlet in the almond flour mixture, pressing gently to adhere the breading. Ensure both sides are evenly coated. Repeat with the rest of the cutlets.
In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat.
Once the oil is hot, add two of the breaded veal cutlets. Cook for 2-3 minutes on each side, until golden brown and cooked through. Remove and place them on the prepared baking sheet.
Add the remaining 2 tablespoons of coconut oil to the skillet and repeat the browning process with the remaining veal cutlets.
Once all cutlets are browned, transfer the baking sheet to the preheated oven and bake for 5-10 minutes to ensure they are fully cooked.
Serve immediately with a fresh lemon wedge or your choice of compliant Whole30 side dish.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.5 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 580 mg | 12% | |
*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.
