Breaded Veal Cutlet
Crispy, golden, and irresistibly tender, this Breaded Veal Cutlet recipe is a classic dish that promises to impress. Expertly seasoned with a blend of Parmesan-infused breadcrumbs and a touch of black pepper, the veal is pounded thin for ultimate tenderness before being coated and pan-fried to perfection in a rich olive oil and butter duo. With just 20 minutes of prep time and 15 minutes of cooking, this Italian-inspired dish delivers a restaurant-quality meal perfect for weeknight dinners or special occasions. Serve these cutlets with fresh lemon wedges for a bright, zesty finish that cuts through the richness, and pair with a crisp salad or creamy mashed potatoes for a complete gastronomic experience. Ideal for those seeking a quick yet elegant recipe, this dish is sure to become an instant favorite in your weekly rotation!
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Olive oil
- 2 tablespoons Butter
- 4 pieces Lemon wedges
Instructions
Place each veal cutlet between two sheets of plastic wrap and gently pound each one with a meat mallet or rolling pin until they are about 1/4 inch thick.
Set up a breading station with three shallow dishes. In the first dish, combine the flour, salt, and black pepper. In the second dish, whisk the eggs with the water until combined. In the third dish, mix the breadcrumbs with the grated Parmesan cheese.
Dredge each veal cutlet in the flour mixture, making sure they are completely coated, then shake off the excess.
Dip the floured cutlet into the egg mixture, allowing any excess to drip off.
Press the cutlet into the breadcrumb mixture, ensuring an even coating on all sides. Repeat until all cutlets are breaded.
In a large skillet, heat the olive oil and butter over medium heat until the mixture is hot but not smoking.
Add the breaded veal cutlets to the skillet in batches, if necessary, and cook for about 3-4 minutes on each side or until golden brown and cooked through.
Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the veal cutlets immediately with lemon wedges on the side for squeezing over just before eating.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.3 g | 190% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 1105 mg | 368% | |
| Sodium | 5482 mg | 238% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.9 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 691 mg | 53% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
