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veal cutlets with pesto

Veal Cutlets with Pesto

Prep Time 40 minutes
Cook Time 30 minutes
Total Time 7 minutes
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Servings

6 Servings

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.