PIC: LOW CARB "Breaded" Venison Cutlet with Pesto Zucchini-S
"Breaded" Venison Cutlet with Pesto Zucchini-Spaghetti: LOW CARB
2 oz venison, raw
Pinch of sea salt (I like Trader Joe's sea salt)
Dash of black pepper
1/8 cup organic soy flour
1/2 egg, beaten
3 oz zucchini, raw, julianned
1tbsp prepared pesto (I like Costco's brand)
non stick olive oil spray
Preheat a frying pan on medium heat. Spray with a good amount of non-stick olive oil spray. Get your venison on a cutting board and pound the crap out of it with a meat tenderizer to desired thickness Season both sides with salt and pepper (to taste). Dredge in beaten egg, then soy flour, and "fry" on both sides, couple minutes per side, more or less depending on the thickness of your meat. Use more non stick spray if necessary (if frying pan is getting dry)
Julianne-cut zucchini with a julianne-cutter or by hand. Place in a little bowl, add prepared pesto, mix well.
Plate your food, enjoy!
Makes 1 serving - 248 calories, 18g fat, 8g carbs, 3g fiber, 5g net carbs, 25g protein, 186g sodium
2 oz venison, raw
Pinch of sea salt (I like Trader Joe's sea salt)
Dash of black pepper
1/8 cup organic soy flour
1/2 egg, beaten
3 oz zucchini, raw, julianned
1tbsp prepared pesto (I like Costco's brand)
non stick olive oil spray
Preheat a frying pan on medium heat. Spray with a good amount of non-stick olive oil spray. Get your venison on a cutting board and pound the crap out of it with a meat tenderizer to desired thickness Season both sides with salt and pepper (to taste). Dredge in beaten egg, then soy flour, and "fry" on both sides, couple minutes per side, more or less depending on the thickness of your meat. Use more non stick spray if necessary (if frying pan is getting dry)
Julianne-cut zucchini with a julianne-cutter or by hand. Place in a little bowl, add prepared pesto, mix well.
Plate your food, enjoy!
Makes 1 serving - 248 calories, 18g fat, 8g carbs, 3g fiber, 5g net carbs, 25g protein, 186g sodium
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Replies
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yum!!0
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Aggie where do you get your venison???0
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that looks AMAZING. i want it in my belly! thanks so much for sharing0
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I love my Venison YUMMY0
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I swear, you're the healthy version of Paula Dean! You always have the prettiest recipes!!0
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looks really good, and I have a freezer full of venison waiting to be cooked up. will give it a shot for sure.
worth noting, though, that the best way to cook venison is in suet -- though I recognize that this ups the calories. and as far as salt, honestly, you shouldn't use it in a rub for venison. it has a tendency to dry out anyway if not cooked carefully, and salt will draw out the juices of the meat. it gets in the way of proper browning and will draw out your steak.
(beef works the opposite for whatever reason, and salt will actually help seal in some moisture. I don't know why ... I just know I've prepared a lot of venison over the years.)0 -
I bet this would be awesome with lamb0
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OMG that looks AMAZING!0
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