Italian · Dinner
Fried Breaded Veal Cutlet (High-Protein)
A beef sirloin cutlet pounded thin, dipped in egg and parmesan, coated in panko and almond flour, then shallow-fried until golden. Served with a cannellini bean and arugula salad finished with lemon and fresh parsley.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
33.8gFat
22.1gCarbs
2.1gSugar
6.9gFiber
812mgSodium
270mgChol
7.9gSat Fat
870mgPotassium
330mgCalcium
4.8mgIron
2.6mcgVitamin B12
9.5mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Place beef sirloin between plastic wrap and pound with a mallet to 1/4-inch thickness until uniformly flat.
2
Dredge
Season cutlet with salt and pepper, dip in beaten egg, then coat both sides with mixed parmesan, panko and almond flour.
3
Fry
Heat olive oil in a skillet over medium-high heat until shimmering, then fry cutlet 2 to 3 minutes per side until deep golden and reaching 145°F internal temperature.
4
Rest
Transfer cutlet to a wire rack and rest 10 minutes to keep the crust crisp.
5
Plate
Set cutlet on a plate, toss cannellini beans, arugula, parsley and lemon juice together, scatter alongside, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 22 large eggs
- 56g56g parmesan
- 60g60g panko breadcrumbs
- 28g28g almond flour
- 90g90g cannellini beans
- 40g40g arugula
- 2 tsp2 tsp lemon juice, plus wedge to serve
- 2 tbsp2 tbsp fresh parsley
- 60ml60ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
