I came across some classic American recipes...naturally low carb (my favorite kind of recipe!)....all ingredients low carb - oils, vegetables, meats...that's it - but invariably there's the dreaded dredging of the meat cutlet in white flour.

These are primarily chicken, pork, fish or veal cutlets dredged in flour, then cooked in some kind of low carb sauce with a nice vegetable topping or accompaniment.

I'm wondering about leaving this ingredient out..wondering what undredged meats and sauces are like compared to dredged meats and sauces.

I can't imagine a suitable substitute since I believe the flour serves to form a crust on the meat?

Thoughts? Thanks! BF