VEAL CUTLETS WITH PORK RINDS
One thing I was missing a lot when we started our gluten-free journey was fried or baked veal chops. I've tried to replicate this dish with nut flours, gluten-free flours and other gluten-free breadcrumbs. Nothing impressed me enough to keep it in my recipe box until I stumbled upon pork rind crumbs. Boy, was this thing heavenly good! I am not a big fan of pork rinds eaten on their own but if you blend them and use them instead of regular bread crumbs, they are absolutely fantastic. You will love this recipe even if you are not trying to remove gluten from your diet. Pork rind crumbs give a nice, rich and flavorful taste. And garlic gives it a nice mild garlicky kick. Pork rinds sold as snack food are made from, you guessed it...pork. It's made from pork skin, shank rind, shoulder or back and fried twice to produce a salty, crunchy and puffy snack.If you can't find pork rind crumbs, don't despair. Purchase a bag of pork rinds, put them in a blender and you are now an owner of freshly made pork rind crumbs. Voila. Don't get easier than this!The technique is very easy- dip in the eggs, dip in the crumbs, fry on both sides and serve. Very easy but magnificent dinner. Enjoy!
Nutrition Facts
VEAL CUTLETS WITH PORK RINDS
Amount Per Serving (1 person)
Calories 361
Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 242mg81%
Sodium 1501mg65%
Potassium 420mg12%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 32g64%
Vitamin A 338IU7%
Vitamin C 3mg4%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Equipment
- Frying pan
Ingredients
- 1 lbs veal chops
- 1.5 cups pork rinds
- 3 eggs
- 3 cloves garlic
- 2 tsp salt
- 1.5 tsp black pepper
- 2 tbsp ghee
- 2 tbsp parsley chopped
Instructions
- Season veal chops with salt and pepper on both sides.
- Whisk the eggs in a bowl with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
- Season pork rinds with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and minced or chopped garlic.
- Melt ghee in a pan over medium-high heat.
- Dip the veal chop in the eggs so that it's completely covered and then lift it to let the excess eggs drip off.
- Next, put the egg covered veal chop in pork rinds and cover both sides, gently pressing "breading" onto the surface of the veal chop.
- Add cutlets to a frying pan and cook until golden brown and cooked through, for approximately 2 min then flip over and cook on the other side for another 2 minutes.
- Repeat with the remaining veal chops.
- Add ghee to the pan as needed to prevent meat from burning.
- Transfer cooked veal chops to a platter and sprinkle with chopped parsley.
Video
Notes
Nutrition
Serving: 1personCalories: 361kcalCarbohydrates: 2gProtein: 32gFat: 24gSaturated Fat: 11gCholesterol: 242mgSodium: 1501mgPotassium: 420mgFiber: 1gSugar: 1gVitamin A: 338IUVitamin C: 3mgCalcium: 50mgIron: 2mg
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