Parmesan Crusted Veal Cutlets
Per serving : 483kCal / Carbs 60g / Protein 36g / Fat 11g
Ingredients
For the salad:1 small head radicchio, leaves chopped
2 tbsp fresh parsley, chopped
For the dressing:
1/2 tbsp olive oil
2 tsp white wine vinegar
1/4 teaspoon Dijon mustard
For the cutlets:
120g bread crumbs (gluten free if required)
3 tbsp parmesan cheese, finely grated
1/2 tbsp lemon rind
1 egg
1 tbsp Dijon mustard
4 x (70g) veal cutlets, pounded
How to make it
- Add the salad ingredients to a medium-sized bowl and toss to combine.
- Add the dressing ingredients to a jar and shake very well to combine. Pour the dressing over the salad and set aside.
- Next, mix the bread crumbs, parmesan cheese and lemon rind together in a medium sized bowl.
- In a separate bowl, whisk together the egg and dijon.
- Dip the veal cutlets in the egg, followed by the breadcrumb mix.
- Next, add the olive oil to large frying panand bring it to medium-high heat. Place the cutlets in the pan and cook for about 3 minutes each side.
- Serve immediately alongside radicchio salad.