Whole30 Classic Veal Schnitzel
Craving the delicious crunch of schnitzel but looking for a Whole30-friendly twist? This Whole30 Classic Veal Schnitzel delivers all the satisfying flavors you love while adhering to clean eating principles. Tenderized veal cutlets are coated in a savory blend of almond and coconut flour, enhanced by smoky paprika and aromatic garlic and onion powders. Fried to golden perfection in flavorful ghee, these schnitzels boast a crisp, gluten-free crust that pairs beautifully with a squeeze of fresh lemon. Ready in just 30 minutes, this easy-to-follow recipe is perfect for busy weeknights or special occasions. Whether you're a Whole30 devotee or simply seeking a healthier take on a classic European dish, this schnitzel is sure to impress!
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 1 cup almond flour
- 1 cup coconut flour
- 2 large eggs
- 2 tablespoons water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 4 tablespoons ghee
- 1 lemon wedges
Instructions
Begin by preparing the veal cutlets: use a meat mallet or rolling pin to gently pound each cutlet between sheets of plastic wrap until about 1/4 inch thick.
In a shallow dish, combine the almond flour, coconut flour, sea salt, black pepper, paprika, garlic powder, and onion powder. Mix well to combine.
In another shallow dish, whisk together the eggs and water until fully blended to create an egg wash.
Heat 2 tablespoons of ghee in a large skillet over medium heat. Allow it to melt and coat the pan evenly.
Take each veal cutlet and first dip it into the egg wash, ensuring it is thoroughly coated, then dredge it in the flour mixture. Press lightly to ensure the flour mixture adheres well.
Carefully place the coated veal cutlets into the hot skillet, frying for about 3-4 minutes on each side, or until golden brown and fully cooked through. Adjust heat as necessary to prevent burning.
Repeat the process with the remaining cutlets, adding more ghee to the skillet as needed.
Once cooked, transfer the schnitzels to a paper towel-lined plate to allow any excess oil to drain.
Serve the veal schnitzels immediately, garnished with lemon wedges for an added burst of freshness.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 590 mg | 26% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 4.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 729 mg | 16% | |
*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.
