Low Fiber Veal Cutlets with Brown Butter and Fresh Herbs
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Learn more →Ingredients
4 servings
- 4 veal cutlets (about 4–5 oz each), pounded to ¼-inch thickness
- ½ cup rice flour
- ¾ tsp fine sea salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
Ingredient noteButter is almost all fat and has no fiber, so the amount here (about 1 tablespoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 2 tbsp fresh flat-leaf parsley, finely choppedIngredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 tbsp fresh thyme leaves
Instructions
- 1
Place the veal cutlets between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Pat completely dry with paper towels.
- 2
Combine the rice flour and sea salt in a shallow dish. Dredge each cutlet in the flour mixture, pressing gently so it adheres, then shake off any excess.
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