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paleo autoimmune protocol glute free grain free allergy friendly

Veal Parmigiana

Paleo AIP, crisped, lightly breaded veal cutlets smothered in a robust red sauce then served over spicy arugula

Course Main Course
Cuisine AIP, Italian, Paleo
Keyword aip, autoimmune protocol, Veal
Total Time 25 minutes
Servings 4 people

Ingredients

  • 3 tablespoons coconut milk at room temperature
  • 3/4 teaspoon gelatin
  • 1 pound veal scaloppini cutlets
  • 1/3 cup refined avocado oil
  • 1 tablespoon coconut flour
  • 1 tablespoon tigernut flour
  • 2 tablespoons arrowroot starch
  • 1 Tb nutritional yeast
  • 1/4 tsp Himalayan salt

Balsamic Nomato Sauce:

  • 3/4 cup pumpkin puree
  • 1/4 cup cooked beets canned or packaged, like Love Beets
  • 1/2 tablespoon balsamic vinegar
  • 1/2 cup chicken bone broth
  • 3/4 teaspoon Himalayan salt
  • 1/4 teaspoon ginger powder
  • 1/3 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon dried parsley
  • 1/2 tablespoon olive oil

For serving:

  • 2 & 1/2 ounces pre-washed baby arugula you can also use baby spinach or baby kale
  • Nutritional yeast and fresh parsley for topping optional

Instructions

  1. Line a large plate with paper towels and set near the stove.
  2. Heat a large cast iron skillet over medium heat, and add the avocado oil to it as it heats.
  3. Add the coconut milk to a medium bowl and sprinkle the gelatin over the top to bloom.
  4. In another medium bowl, mix together the coconut flour, tigernut flour, nutritional yeast, arrowroot starch and salt.
  5. Whisk the gelatin vigorously into the coconut milk, then add the veal cutlets into the bowl.
  6. Mix well to coat, then strain and discard any excess liquid from the bowl.
  7. Dredge and press the veal pieces into the flour mixture, then add them to the hot skillet in a single layer.
  8. Cook for about 3 minutes until golden brown underneath, then use a spatula to carefully flip and cook for another 2 to 3 minutes until second side is also golden brown. Be careful not to overcook or the meat will become tough.

  9. While the cutlets are browning, add all Balsamic Nomato Sauce ingredients to a blender.

  10. Blend on high until pureed and smooth, and set aside.
  11. Transfer veal cutlets to the paper-towel lined plate.
  12. Carefully drain excess oil from the skillet into a disposable container (or strain and properly/safely store for future desired use). It's ok if there are little bits of veal/breading left in the skillet…they will add flavor to the sauce.
  13. Return the skillet to the heat, then pour the Nomato Sauce into it.
  14. Cook over medium heat for 5 minutes, stirring occasionally.
  15. Meanwhile, divide arugula into 4 stacked portions, either on plates or on a serving platter.
  16. When the sauce is ready, spoon 1/8 of the sauce onto each arugula stack, gently wilting them.
  17. Add a veal cutlet on top of each stack, then top each cutlet with 1/4 of the remaining sauce.
  18. Serve topped with a drizzle of balsamic vinegar, a sprinkling of nutritional yeast, and torn fresh parsley if desired.

Recipe Notes

Using a pre-made AIP-compliant marinara sauce makes this dish whip up even faster and easier!