Veal Parm in the Air Fryer

Instructions

Preheat your air fryer to 400 degrees F.

Start by prepping the veal cutlets, pat the veal dry and pound it into thin cutlets with a meat mallet, about ¼ inch thick. If you need to, cut your veal into manageable portions so that it will fit in the air fryer.

Then, in a small bowl, whisk the eggs gently.

In a shallow dish, combine your bread crumb mixture for the coating. Mix the salt, pepper, panko (or pork panko if you’re keeping it keto), grated parmesan cheese, and Girl Carnivore Over Easy spice blend.

Dip the cutlets into the beaten egg mixture and shake off any excess before dipping them into your seasoned breadcrumb mixture. Gently pat the cutlets so that the coating sticks, making sure to coat both sides.

Spray the wire cooking rack with non-stick cooking spray. This helps the culets to not stick and lose any of the crispy coating. Then place the veal cutlet in the wire basket in a single layer making sure no pieces overlap.

Cook for 7 to 8 minutes until the panko is a beautiful golden brown. Pro tip: if your air fryer has a crisp feature, now is the time to use it! It really helps the veal cutlets get that ‘fried’ crispy texture without deep frying them!

Once the veal is crisped to 140 degrees F, carefully spoon the marinara over each cutlet, then top with mozzarella and cook for another 3 to 4 minutes, until the cheese has melted and browned.

The veal should be 145 degrees F with an instant-read thermometer, according to the USDA , but they are thin and can be hard to test with the probe. When they are golden and crisp on both sides, it’s a good sign they are cooked through.

Serve the air fryer veal parmesan immediately over cooked zoodles tossed in marinara and garnish with freshly chopped basil or parsley.