Walnut Crusted Veal Cutlets


prep 0:30       total 4:30


4 servings



4 thin veal cutlets
2 cups buttermilk
1-1/2 cup walnuts
1 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. fresh sage
1 tbsp. fresh parsley


Marinate cutlets in buttermilk up to 4 hours.

In a food processor or mini prep, finely chop nuts, herbs and add spices and salt and pepper to taste.

Roll veal cutlets in nut mixture and coat thoroughly. Place cutlets in a heated pan with one inch of olive/canola oil. Oil should be very hot, but not smoking. cook cutlets about 5 minutes each side until golden brown. Drain on paper towels and sprinkle with fresh parsley.

Author's Comments

This is delicious served on a bed of garlic mashed potatoes and with my mushroom and veal reduction which you may find under the "on the side" section. This is the perfect meal for a type O blood type diet.

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