Servings: 4 servings
Calories: 320kcal
Ingredients
- 4 veal cutlets
- 1/2 cup almond flour
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup chicken broth low-sodium
- 1/4 cup fresh lemon juice
- 2 tbsp capers drained
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Season the veal cutlets with salt and pepper, then dredge in almond flour, shaking off the excess.
- In a large skillet, heat olive oil and butter over medium heat. Cook the veal cutlets for about 2 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the chicken broth, lemon juice, and capers. Simmer for 5 minutes, stirring occasionally, until the sauce reduces slightly.
- Add the veal cutlets back to the skillet, spooning the sauce over them, and cook for another minute to warm through.
- Garnish with fresh parsley and serve with your favorite keto-friendly side dish.
Notes
Chef's Tip: Work quickly once the veal is out of the pan - the sauce comes together in minutes and the cutlets are best served while the pan sauce is still hot. Keto Swap: traditional all-purpose flour dredge is replaced with almond flour.
Nutrition
Calories: 320kcal | Protein: 24g | Fat: 22g | Fiber: 1g
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