Low Sodium Breaded Veal Cutlets

Savor the elegance of **Low Sodium Breaded Veal Cutlets**, a heart-healthy twist on a classic favorite. This recipe delivers perfectly tender veal, pounded to an even thickness, coated in a flavorful blend of lightly seasoned flour, eggs, and unsalted breadcrumbs, all pan-fried to golden perfection in a harmonious mix of olive oil and butter. The final touch is a luscious low-sodium lemon-broth pan sauce that adds a zesty, savory finish without compromising on health-conscious sodium levels. Ready in just 40 minutes, this dish is ideal for a nourishing weekday dinner or impressing guests at a special gathering. Garnish with fresh parsley and pair with your favorite sides, like steamed vegetables or a crisp garden salad, for a beautifully balanced meal. Perfect for those seeking a low-sodium diet without sacrificing flavor or indulgence!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Veal cutlets
• 0.5 cup All-purpose flour
• 1 teaspoon Ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 cup Plain unsalted breadcrumbs
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 2 large Eggs
• 1 cup Low sodium chicken broth
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley (optional for garnish)

Directions

Step 1

Begin by placing the veal cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each cutlet to an even thickness of about 1/4 inch.

Step 2

Set up three shallow dishes: in the first, combine the flour with black pepper, garlic powder, and onion powder; in the second, beat the eggs until smooth; and in the third, place the breadcrumbs.

Step 3

Dredge each veal cutlet in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, coat the cutlet with breadcrumbs, pressing down to ensure they adhere well.

Step 4

Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted and begun to foam, add the breaded veal cutlets.

Step 5

Cook the cutlets for approximately 3-4 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the pan and set aside on a plate lined with paper towels to absorb excess oil.

Step 6

In the same skillet, add the low sodium chicken broth and lemon juice. Stir and cook over medium-high heat, scraping up any browned bits from the bottom of the pan.

Step 7

Bring the mixture to a gentle boil, then reduce the heat and let it simmer until slightly reduced and flavorful, about 3-4 minutes.

Step 8

Return the veal cutlets to the skillet and spoon the sauce over them. Let it warm through for 1-2 minutes.

Step 9

Serve the veal cutlets hot, garnished with fresh parsley if desired. Pair with your choice of side dish, such as a salad or steamed vegetables, for a complete meal.

Nutrition Facts

Serving size	(1066.7g)

Amount per serving	% Daily Value*
Calories	2337.8

Total Fat 109.2g	0%
Saturated Fat 38.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1061.5mg	0%
Sodium 1184.5mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 7.0g	0%
Total Sugars 9.9g
Protein 199.4g	0%

Vitamin D 82IU	0%
Calcium 305.9mg	0%
Iron 19.2mg	0%
Potassium 2376.2mg	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: 42.3%

Protein: 34.4%

Carbs: 23.3%