Mediterranean Diet Breaded Veal Cutlets

Elevate your dinner table with these Mediterranean Diet Breaded Veal Cutlets—a wholesome twist on a classic dish! Tender veal cutlets are infused with bright lemon zest and garlic, coated in a crunchy layer of whole wheat breadcrumbs, Parmesan cheese, and aromatic herbs like parsley and oregano. Baked to golden perfection using heart-healthy extra virgin olive oil, this lighter preparation skips the frying without sacrificing flavor. Served alongside a vibrant sauté of baby spinach and blistered cherry tomatoes, and finished with a squeeze of fresh lemon, this dish is as nutritious as it is delicious. Ready in just 35 minutes, it’s perfect for a balanced yet indulgent Mediterranean-inspired meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 slices veal cutlets
• 4 tablespoons extra virgin olive oil
• 1 teaspoon lemon zest
• 2 cloves fresh garlic cloves, minced
• 1 cup whole wheat breadcrumbs
• 0.333 cup grated parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 large eggs
• 2 tablespoons unsweetened almond milk
• 4 wedges lemon wedges
• 4 cups baby spinach
• 1 cup cherry tomatoes, halved

Directions

Step 1

Preheat your oven to 375°F (190°C) and prepare a baking sheet by brushing it lightly with 1 tablespoon of olive oil.

Step 2

In a small bowl, combine lemon zest and minced garlic. Set aside.

Step 3

In a shallow bowl, combine whole wheat breadcrumbs, grated parmesan cheese, fresh parsley, dried oregano, salt, and black pepper.

Step 4

In another bowl, beat the eggs and mix in the almond milk.

Step 5

Pat the veal cutlets dry with paper towels. Rub each side of the cutlets with the lemon zest and garlic mixture.

Step 6

Dip the veal cutlets into the egg mixture, ensuring they are fully coated, then press each cutlet into the breadcrumb mixture, adhering the crumbs evenly on both sides.

Step 7

Place the breaded cutlets on the prepared baking sheet, drizzle the tops with remaining olive oil, about 1 tablespoon for each pair of cutlets.

Step 8

Bake the cutlets in the preheated oven for 15 minutes, or until golden brown and cooked through.

Step 9

While the veal is baking, lightly sauté the baby spinach with the cherry tomatoes in a skillet with a tablespoon of olive oil until the spinach is wilted and tomatoes are slightly blistered.

Step 10

Serve each veal cutlet with a wedge of lemon, and a portion of sautéed spinach and tomatoes on the side.

Nutrition Facts

Serving size	(1114.0g)

Amount per serving	% Daily Value*
Calories	2286.9

Total Fat 121.3g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1026.1mg	0%
Sodium 4336.2mg	0%
Total Carbohydrate 97.2g	0%
Dietary Fiber 18.7g	0%
Total Sugars 9.0g
Protein 204.5g	0%

Vitamin D 93.0IU	0%
Calcium 771.2mg	0%
Iron 20.4mg	0%
Potassium 2663.1mg	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: 47.5%

Protein: 35.6%

Carbs: 16.9%