Skip to main content

Veal Cutlets with Pesto

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. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


Veal Cutlets

  • 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

Spinach Pesto

  • 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


1. Place cutlets in a shallow dish and marinate in wine for 30 minutes or up to 4 hours. 

2. 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.

3. Pour oil into a large , heavy-bottomed frying pan and place on medium-high heat.

4. Remove veal cutlets from marinade and dip into potato starch, then eggs, and then ground almonds.

5. Fry cutlets for 6 minutes on the first side.Flip and fry for 4 minutes more, until golden brown on both sides. 

6. Drain on a paper towel-lined plates. Serve warm with spinach pesto (instructions below).

7. 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.


1. 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.