Preparation

15 Minuten

Making

23 Minuten

Difficulty

slightly

Enjoy gluten-free without compromise: Here you'll find all the ingredients and a step-by-step preparation guide – easy to follow and guaranteed gluten-free. Happy cooking!

Ideal for this dish

GluteoStop® 30 Mini-Tablets

GluteoStop® 30 Mini-Tablets

Supports the degradation of residual gluten in a gluten-free diet.

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ingredients

Serves 4

  • 100 g potato flour
  • 180 g gluten-free breadcrumbs
  • 2 eggs
  • 4 veal cutlets
  • 2 tablespoons parsley (coarsely chopped)
  • Iodized salt
  • Pepper
  • 1 lemon
  • Clarified butter

Making

  1. 01
    We need three deep plates. Fill the first two plates with potato starch and breadcrumbs, respectively. In the third plate, place the eggs with salt and pepper, and beat them with a fork. Before tenderizing the cutlets with a meat mallet, rinse them under cold water and pat them dry with paper towels. Now coat each cutlet first in potato flour, then in the egg mixture, and finally in the breadcrumbs. Fry each cutlet for about 8 minutes over low to medium heat in a nonstick skillet with plenty of clarified butter until golden brown.

❤️ Tip

Arrange the gluten-free cutlets on a plate with a little parsley and garnish with a slice of lemon. If you like, you can serve them with a salad and parsley potatoes, or—in true Bavarian style—serve them with cranberries.

Did you know?

Our Tip

Press the gluten-free breadcrumbs firmly onto the cutlets and fry them in plenty of hot clarified butter—this will make the breading golden brown and crispy all over.