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Nut-crusted veal cutlets with fresh strawberry lettuce

May 28th, 2016


Download recipe
35 min.565 kcal.2 pers.


  • Paleo crust mix40  g
  • Veal cutlets 240g1  pcs
  • Lettuce1  pcs
  • A tray of strawberries1  pcs
  • Avocado1  pcs

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Eggs1 pcs
  • Balsamic vinegar3 tbsp.
  • Lemon juice

How to do:


  • Clean the lettuce and pick it into smaller pieces. Pit, peel and cube the avocado. Drizzle the cubes with some lemon juice to prevent from discoloring. Clean strawberries and discard the green tops. Quarter the strawberries.
  • In a larger bowl, combine the previously prepared ingredients. Fold in a dash of olive oil and balsamic vinegar before serving.
  • Add the paleo crust mix to your food processor and pulse to a couscous-like texture.
  • Break 1 egg onto a shallow dish and whisk with a pinch of salt and pepper. Add the crust mix to another shallow dish.
  • Beat the veal cutlets with a mallet until fairly thin. Dip them first in egg and dredge in the crust mix afterwards until well coated.
  • Heat some olive oil in a large pan and fry the nut-crusted veal schnitzels on medium heat until done and crisp. Try to only turn them once and drain on kitchen paper afterwards.


  • Arrange the nut-crusted veal schnitzels on plates and serve with fresh strawberry lettuce on the side.