Grain Free Veal Schnitzel Recipe
Here's my delicious grain free twist on this traditional Austrian dish.
Servings: 4 Servings
Calories: 575kcal
Ingredients
- 1 cup blanched almond flour
- 1 tablespoon coconut flour
- ¼ teaspoon dried sage
- ¼ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher or fine sea salt
- 4 veal cutlets pounded lightly to ¼-inch thickness (chicken or pork will also work)
- ½ cup arrowroot starch/flour
- 2 large eggs beaten
- 4 tablespoons refined coconut oil
Instructions
- In a bowl, combine almond flour, coconut flour, seasonings, and salt to make the “breadcrumb mixture.” Pour onto a large plate.
- Create an assembly line of cutlets, arrowroot, eggs, and breadcrumb mixture. Working one at a time, cover the cutlets with arrowroot, dip in eggs, and coat with the breadcrumb mixture.
- Heat oil in a skillet on medium-high. Slowly drop 1-2 cutlets at a time in the pan and cook for 4-5 minutes per side, until golden brown and cooked through. Place on paper towels or a rack to drain the excess oil. Repeat with remaining cutlets. Serve warm.
Nutrition
Calories: 575kcal | Carbohydrates: 21g | Protein: 44g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 214mg | Sodium: 287mg | Potassium: 654mg | Fiber: 4g | Sugar: 1g | Vitamin A: 120IU | Calcium: 86mg | Iron: 2.9mg