So what do you if you’re an italian girl living a paleo lifestyle, and you see grass fed veal scaloppine at the store? You run home and attempt to make something as close to veal parm as you can get. These were SO good that I didn’t even miss the cheese. The key is to not overcook the veal. It is so thin, that it will become dry and tough if you spend more than 30-60 seconds per side when cooking. I had to use restraint because I wanted to eat the whole batch. I know that my husband and son will love these for dinner while I’m at work, so I saved some for them (even though I really didn’t want to)!

Because I keep a container of the paleo breadcrumbs on my kitchen counter, this meal was done in 20 minutes! I would recommend making a batch to have at hand.

If you cannot find scaloppini cutlets, simply pound the veal into 1/8 inch pieces between two pieces of wax paper.

3/4 lbs grass fed veal scaloppini cutlets
1 large egg
1 cup paleo italian breadcrumbs:
4 Tbsp ghee, lard, or coconut oil
1/2 cup organic pasta sauce (make sure to check the label for ANYTHING that could not be grown in a garden…no sugar, canola oil etc.)

Over medium heat, melt 2 Tbsp ghee. Dip the cutlets one by one into the egg, breadcrumbs, and then into the pan. Cook each side only 30-60 seconds. When each one is done, put it on a warm plate while the remaining veal is cooking. After each batch, add 1-2 Tbsp ghee to the pan. Spoon a bit of sauce over each cutlet.



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