Breaded Veal Cutlets
Golden, crispy, and irresistibly flavorful, these Breaded Veal Cutlets are a true classic that’s perfect for both weeknight dinners and special occasions. This recipe features tender veal cutlets expertly seasoned, lightly dredged in flour, and coated in a Parmesan-infused breadcrumb mixture with fresh parsley. Pan-fried to perfection in just 15 minutes, these cutlets boast a crunchy outer layer while remaining juicy and tender on the inside. Serve with a squeeze of fresh lemon for a zesty finish and pair with your favorite side dishes for an elegant meal. Whether you’re new to breading techniques or a seasoned cook, this simple and satisfying recipe offers exceptional flavor with minimal effort. Ideal for fans of Italian-inspired cuisine, these veal cutlets strike the perfect balance of texture and taste. Keywords: breaded veal cutlets recipe, Parmesan breadcrumb crust, pan-fried veal recipe, easy veal dishes, quick dinner ideas.
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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 milk
- 1.5 cups breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.25 cup vegetable oil
- 1 whole lemon wedges
Instructions
Place each veal cutlet between sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch thick.
In a shallow dish, combine the flour, salt, and black pepper. Mix well.
In another shallow bowl, beat the eggs with the milk until well combined.
In a third dish, combine the breadcrumbs, grated Parmesan cheese, and chopped parsley.
Dredge each veal cutlet in the flour mixture, shaking off excess. Dip into the egg mixture, and then coat thoroughly with the breadcrumb mixture.
In a large skillet, heat the vegetable oil over medium heat until hot but not smoking.
Add the breaded veal cutlets and cook for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked veal onto a paper towel-lined plate to absorb excess oil.
Serve immediately with lemon wedges for squeezing over the top if desired.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 1042 mg | 347% | |
| Sodium | 6195 mg | 269% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 16.1 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 784 mg | 60% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2195 mg | 47% | |
*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.
