Italian · Dinner
Fried Breaded Veal Cutlet (Gluten-Free)
A thin veal cutlet pounded flat, dredged in egg, then coated in gluten-free cornflake crumbs and Parmesan seasoned with oregano and lemon zest. Shallow-fried until golden and crisp, it is served hot with fresh parsley and a lemon wedge.
$6
15 minsPrep
8 minsCook
23 minsTotal
MediumLevel
Nutrition per serving
612Calories
47.8gProtein
39.4gFat
16.9gCarbs
1.6gSugar
1gFiber
789mgSodium
333mgChol
9.1gSat Fat
540mgPotassium
180mgCalcium
2.9mgIron
2.1mcgVitamin B12
6mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pound the veal cutlet between plastic wrap until even 1/4-inch thickness. Beat the egg in a shallow bowl; mix cornflake crumbs, Parmesan, oregano, lemon zest, salt and pepper in another.
2
Prep
Dip the cutlet in egg, letting excess drip off, then press into the crumb mixture on both sides until fully coated.
3
Rest
Let the breaded cutlet sit at room temperature for 5 minutes so the coating adheres.
4
Fry
Heat olive oil in a medium skillet over medium-high heat until shimmering, then fry the cutlet 3 to 4 minutes per side until deep golden brown and crisp.
5
Plate
Transfer the cutlet to a plate, scatter with parsley, and serve immediately with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g veal cutlet, pounded thin
- 22 large eggs
- 2/3 cup70g gluten-free cornflake crumbs
- 4 tbsp24g Parmesan
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp lemon zest
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 6 tbsp80ml olive oil, for shallow-frying
- 22 lemon wedge, for serving
- 2 tsp2 tsp parsley, chopped, for serving
