Keto Breaded Veal Cutlets

Elevate your weeknight dinners with these irresistibly golden and crispy Keto Breaded Veal Cutlets, a low-carb twist on the classic dish. This recipe swaps traditional breadcrumbs for a flavorful blend of almond flour and Parmesan cheese, seasoned perfectly with garlic powder, onion powder, and spices for a mouthwatering crust. Tender veal cutlets are pounded thin, coated in a rich egg and cream wash, and pan-fried to perfection in olive oil for a juicy, crisp bite in every forkful. Garnished with fresh parsley and paired with bright, zesty lemon wedges, these keto-friendly cutlets are quick to make in just 30 minutes and perfect for impressing any dinner guest. Whether served alongside a refreshing salad or creamy cauliflower mash, this dish delivers indulgence without breaking your low-carb diet!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Veal cutlets
• 1 cup Almond flour
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 large Eggs
• 2 tablespoons Heavy cream
• 4 tablespoons Olive oil
• 2 tablespoons Fresh parsley, chopped
• 4 pieces Lemon wedges

Directions

Step 1

Place the veal cutlets between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about 1/4 inch thick.

Step 2

In a shallow dish, combine the almond flour, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well to blend the dry ingredients.

Step 3

In another shallow dish, beat the eggs and heavy cream together until well combined to create the egg wash.

Step 4

Dip each veal cutlet first into the egg wash, allowing any excess to drip off, then thoroughly coat it with the almond flour mixture. Press the dry mixture onto the cutlet to ensure it sticks well.

Step 5

Heat the olive oil in a large skillet over medium heat until shimmering.

Step 6

Add the breaded veal cutlets to the skillet in batches, if necessary, to avoid overcrowding. Cook each cutlet for 3-4 minutes on each side, or until golden brown and cooked through.

Step 7

Remove the cooked cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 8

Sprinkle freshly chopped parsley over the cutlets for garnish.

Step 9

Serve immediately with lemon wedges on the side for squeezing over the cutlets before eating.

Nutrition Facts

Serving size	(821.4g)

Amount per serving	% Daily Value*
Calories	2513.0

Total Fat 176.6g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1069.5mg	0%
Sodium 2477.7mg	0%
Total Carbohydrate 27.3g	0%
Dietary Fiber 11.8g	0%
Total Sugars 4.6g
Protein 210.1g	0%

Vitamin D 82IU	0%
Calcium 844.6mg	0%
Iron 13.2mg	0%
Potassium 1969.6mg	0%

*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.

Source of Calories

Fat: 62.6%

Protein: 33.1%

Carbs: 4.3%