Italian Veal Parmigiano Cutlet Recipe
4 thin, flat veal cutlets.
1/2 cup water
1/2 cup flaxseed meal
1/2 cup low carb breadcrumbs
1/2 cup olive oil
1/2 cup Italian sauce
1/2 cup mozzarella cheese
Put the water, flour, egg and breadcrumbs each into its own bowl for dipping. Dip each veal cutlet first into the water, then the flour, then the egg, then the breadcrumbs. Using a fork for this part helps keep your fingers clean.
Put olive oil into a saute pan on medium heat. When the oil is warm, cook the veal about 2 minutes per side until golden brown. Lay them on a paper-towel covered plate.
Lay the pieces on a cookie sheet. Put a dollop of Italian sauce on each and then sprinkle mozzarella cheese on top. Bake 10 minutes at 375F and then broil for 1 minute to brown cheese.
NOTE: Using the lowest carb ingredients brings the lowest carb results. You have options for flour, breadcrumbs and sauce. These are also the items that contain the majority of the carbs for the dish. The flaxseed meal is great - 0g carbs and a nice texture.
For the breadcrumbs, we made muffins with the low carb bread mix, and then crumbled up two muffins to use as these breadcrumbs. They were very tasty and quite low carb.
Carbs per serving: 6g
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