Gluten-Free Classic Veal Schnitzel
Experience the timeless comfort of a perfectly crispy, golden-brown schnitzel with our Gluten-Free Classic Veal Schnitzel recipe—crafted with care for those avoiding gluten without compromising on flavor. Tender veal cutlets are pounded thin, seasoned to perfection, and coated in a flavorful breading made from almond flour, gluten-free breadcrumbs, and a hint of zesty lemon. Pan-fried to crispy perfection in a mixture of butter and olive oil, this schnitzel is as traditional as it is indulgent. Ready in just 35 minutes, this dish is ideal for weeknight dinners or special occasions alike. Garnish with fresh parsley and serve with a squeeze of lemon for a burst of brightness. This gluten-free twist on the classic Austrian favorite ensures everyone at the table can savor its delightful crunch and rich taste.
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Ingredients
- 4 pieces Veal cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Almond flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Gluten-free breadcrumbs
- 1 teaspoon Lemon zest
- 1 whole (for serving) Lemon slices
- 3 tablespoons Butter
- 3 tablespoons Olive oil
- 2 tablespoons (chopped) Fresh parsley
Directions
Step 1
Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are about 1/4 inch thick.
Step 2
Season the veal cutlets on both sides with salt and ground black pepper.
Step 3
Set up a breading station with three shallow dishes. In the first dish, place almond flour. In the second dish, beat the eggs with milk until well combined. In the third dish, combine gluten-free breadcrumbs with lemon zest.
Step 4
Dip each seasoned veal cutlet first into the almond flour, ensuring it's completely coated, then into the egg mixture, and finally into the breadcrumb mixture, pressing lightly so that the breadcrumbs adhere well.
Step 5
Heat the butter and olive oil in a large skillet over medium-high heat.
Step 6
Once the skillet is hot, cook the veal cutlets in batches, adjusting the heat as necessary to prevent burning. Cook each cutlet for approximately 3-4 minutes on each side, or until crispy and golden brown.
Step 7
Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil.
Step 8
Serve immediately, garnished with chopped fresh parsley and lemon slices on the side for squeezing over the schnitzel.
Nutrition Facts
| Serving size | (1028.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3060.1 |
| Total Fat 163.9g | 0% |
| Saturated Fat 46.9g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 1100.8mg | 0% |
| Sodium 4958.0mg | 0% |
| Total Carbohydrate 195.7g | 0% |
| Dietary Fiber 15.7g | 0% |
| Total Sugars 13.3g | |
| Protein 201.3g | 0% |
| Vitamin D 101.7IU | 0% |
| Calcium 507.2mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2209.2mg | 0% |
Source of Calories