Veal Cutlets with Pesto

My kids love these crunchy cutlets, they are like a fancier schnitzel, that just happen to be gluten free. To get that mega-crunch texture, keep with standard breading procedure, but instead of flour and bread crumbs, use potato starch and ground almonds. 

Veal Cutlets with Pesto

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 7 minutes mins

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Servings

6 Servings

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Ingredients

• 1 pound veal cutlets
• 1 cup semi-dry white wine
• 1 cup potato starch
• 1 teaspoon kosher salt
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• Pinch of freshly ground black pepper
• 2 eggs
• 1 1/2 cups ground almonds
• Oil for frying
• 1 cup packed basil leaves
• 2 cups packed baby spinach leaves
• 3 garlic cloves
• 1 cup almonds
• 3/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Place cutlets in a shallow dish and marinate in wine for 30 minutes or up to 4 hours. 
• Set up a standard breading station. In one plate, add potato starch, salt, oregano, garlic powder, and black pepper. In a second plate, add beaten eggs. In a third plate add ground almonds.
• Pour oil into a large , heavy-bottomed frying pan and place on medium-high heat.
• Remove veal cutlets from marinade and dip into potato starch, then eggs, and then ground almonds.
• Fry cutlets for 6 minutes on the first side.Flip and fry for 4 minutes more, until golden brown on both sides. 
• Drain on a paper towel-lined plates. Serve warm with spinach pesto (instructions below).
• To make ahead, allow cooked veal cutlets to cool, wrap in wax paper, and evenly layer into a resealable bag and freeze for up to 1 month.
• SPINACH PESTO
• Add all ingredients to the bowl of a food processor or pitcher of a blender. Pulse until all ingredients are fully combined. Store in a covered container.