Gluten-Free Breaded Veal Cutlet
Crispy, golden, and irresistibly tender, this Gluten-Free Breaded Veal Cutlet recipe transforms a classic favorite into a Celiac-friendly delight without compromising on flavor. Each veal cutlet is expertly pounded to perfection and coated in a flavorful triple-layer breading station featuring seasoned gluten-free flour, a savory egg wash, and a delectable mix of gluten-free breadcrumbs and Parmesan cheese. A touch of garlic, onion powder, paprika, and black pepper amplifies every bite with layers of spice and aroma. Pan-fried to a satisfying crunch in just minutes, these cutlets are perfect for a weeknight dinner or special occasion, served hot with a spritz of fresh lemon. This quick and easy recipe ensures a crowd-pleasing entrée that combines gourmet quality with gluten-free ease, making it an ideal choice for those craving classic comfort food reimagined.
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Recipe Information
Ingredients
- 4 pieces veal cutlets
- 1 cup gluten-free breadcrumbs
- 0.5 cup gluten-free all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 0.25 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- as needed oil for frying
- 4 pieces lemon wedges
Instructions
Place each veal cutlet between two pieces of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
Set up a breading station with three shallow dishes. In the first dish, combine the gluten-free flour, salt, black pepper, garlic powder, onion powder, and paprika.
In the second dish, whisk together the eggs and milk until well combined.
In the third dish, combine the gluten-free breadcrumbs and grated Parmesan cheese.
Dip each veal cutlet first into the seasoned flour mixture, ensuring it is completely coated and shake off any excess.
Next, dip the cutlet into the egg mixture, allowing any excess to drip off.
Finally, press the cutlet into the breadcrumb and cheese mixture, ensuring an even coating.
Heat about 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
Fry the breaded veal cutlets in batches, cooking for approximately 3-4 minutes on each side or until golden brown and cooked through.
Transfer cooked veal to a paper towel-lined plate to drain excess oil.
Serve immediately with lemon wedges for seasoning.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 5075 mg | 221% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 10.8 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 606 mg | 47% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2126 mg | 45% | |
*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.
