Breaded Veal Cutlet with Brie
Elevate your dinner menu with this indulgent Breaded Veal Cutlet with Brie recipe, where tender, pounded veal is coated in a crispy Parmesan-breadcrumb crust and topped with luscious, melted Brie cheese. Perfectly pan-fried in a buttery olive oil blend, each cutlet achieves a golden, crunchy exterior while remaining juicy and flavorful inside. The creamy Brie adds a luxurious touch, complemented by the bright freshness of chopped parsley and a squeeze of lemon for balance. Ready in just 30 minutes, this gourmet dish is simple enough for weeknights yet elegant enough for special occasions. Serve alongside roasted vegetables or a crisp salad for a restaurant-quality meal at home. Keywords: breaded veal cutlet, Brie cheese recipe, Parmesan breadcrumbs, gourmet dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 4 tablespoons Olive oil
- 6 ounces Brie cheese (sliced)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet, gently pound the cutlets to about 1/4-inch thickness, being careful not to tear the meat.
Set up a breading station: In the first shallow dish, place the all-purpose flour. In the second dish, whisk together the eggs and milk. In the third dish, combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper.
Dredge each veal cutlet in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured cutlet into the egg mixture, letting any excess drip off.
Press the cutlet into the breadcrumb mixture, ensuring an even coating on both sides. Set aside on a plate and repeat with the remaining cutlets.
Heat a large skillet over medium heat. Add the butter and olive oil, swirling to coat the pan evenly.
Once the butter has melted and the oil is hot, carefully add the breaded cutlets to the skillet in a single layer (work in batches if necessary). Cook for 2-3 minutes on each side, or until golden brown and cooked through.
While the last batch of veal is cooking, preheat broiler on high.
Once the cutlets are finished cooking, transfer them to a baking sheet lined with parchment paper. Top each cutlet with a slice of Brie cheese.
Place the baking sheet under the broiler for 1-2 minutes, or until the Brie is just melted and gooey. Watch closely to avoid burning.
Transfer the cutlets to serving plates. Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
4224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1318 mg | 439% | |
| Sodium | 9183 mg | 399% | |
| Total Carbohydrate | 271.4 g | 99% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.7 g | ||
| Protein | 295.8 g | 592% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1971 mg | 152% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2556 mg | 54% | |
*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.
