Whole30 Classic Veal Schnitzel
Elevate your dinner game with this Whole30 Classic Veal Schnitzel, a guilt-free twist on a beloved comfort food. Perfectly tender veal cutlets are pounded thin, coated in a flavorful blend of almond and coconut flours, and pan-fried to golden perfection in nutrient-rich ghee. Seasoned with a symphony of spices including paprika, garlic, and onion powders, this protein-packed dish combines rich flavor with a crispy, gluten-free crust. Ready in just 30 minutes, it’s a quick, satisfying meal ideal for weeknight dinners or special occasions. Serve with fresh lemon wedges for a bright, zesty finish that complements every bite. Whole30-friendly and keto-approved, this schnitzel is a wholesome upgrade that doesn’t compromise on taste.
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Ingredients
- 4 pieces veal cutlets
- 1 cup almond flour
- 1 cup coconut flour
- 2 large eggs
- 2 tablespoons water
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 4 tablespoons ghee
- 1 lemon wedges
Directions
Step 1
Begin by preparing the veal cutlets: use a meat mallet or rolling pin to gently pound each cutlet between sheets of plastic wrap until about 1/4 inch thick.
Step 2
In a shallow dish, combine the almond flour, coconut flour, sea salt, black pepper, paprika, garlic powder, and onion powder. Mix well to combine.
Step 3
In another shallow dish, whisk together the eggs and water until fully blended to create an egg wash.
Step 4
Heat 2 tablespoons of ghee in a large skillet over medium heat. Allow it to melt and coat the pan evenly.
Step 5
Take each veal cutlet and first dip it into the egg wash, ensuring it is thoroughly coated, then dredge it in the flour mixture. Press lightly to ensure the flour mixture adheres well.
Step 6
Carefully place the coated veal cutlets into the hot skillet, frying for about 3-4 minutes on each side, or until golden brown and fully cooked through. Adjust heat as necessary to prevent burning.
Step 7
Repeat the process with the remaining cutlets, adding more ghee to the skillet as needed.
Step 8
Once cooked, transfer the schnitzels to a paper towel-lined plate to allow any excess oil to drain.
Step 9
Serve the veal schnitzels immediately, garnished with lemon wedges for an added burst of freshness.
Nutrition Facts
| Serving size | (880.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2776.3 |
| Total Fat 172.7g | 0% |
| Saturated Fat 75.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1159.5mg | 0% |
| Sodium 3057.1mg | 0% |
| Total Carbohydrate 102.6g | 0% |
| Dietary Fiber 60.5g | 0% |
| Total Sugars 14.5g | |
| Protein 217.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 414.4mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 2694.6mg | 0% |
Source of Calories