Veal Cutlets Breaded
Golden, crispy, and irresistibly flavorful, these breaded veal cutlets are a classic comfort dish that brings gourmet flair to your table. Tender veal is pounded thin, coated in a seasoned breadcrumb mixture infused with Parmesan and garlic, and pan-fried to perfection in a luscious blend of olive oil and butter. The result? A crunchy, golden crust encasing juicy, perfectly cooked meat. Ready in just 30 minutes, this dish is ideal for a weeknight indulgence or an elegant dinner. Serve with fresh lemon wedges for a zesty finish and pair with creamy mashed potatoes or a crisp salad for a balanced, mouthwatering meal. Perfect for fans of crisp textures and bold flavors, this recipe is a surefire crowd-pleaser that’s as easy to make as it is delicious!
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Recipe Information
Ingredients
- 4 pieces (about 4-5 oz each) Veal cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups (preferably panko for extra crunch) Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Olive oil
- 2 tablespoons Unsalted butter
- 4 pieces (for serving) Lemon wedges
Instructions
Prepare the breading station: Place the flour in a shallow dish. In another shallow dish, whisk together the eggs and milk. In a third dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper.
Pat the veal cutlets dry with paper towels. If they are thick, use a meat mallet to gently pound them to about 1/4-inch thickness for even cooking.
Dip each veal cutlet into the flour, coating both sides evenly and shaking off any excess. Then dip the cutlet into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture, ensuring it is well-coated. Repeat with the remaining cutlets.
Heat a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt and foam slightly.
Working in batches, add the breaded veal cutlets to the skillet, ensuring not to overcrowd the pan. Cook each cutlet for 2-3 minutes per side, until golden brown and cooked through. The internal temperature should reach at least 145°F (63°C).
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets, adding more olive oil and butter as needed between batches.
Serve the veal cutlets warm with lemon wedges on the side for squeezing over just before eating. Pair with a side of mashed potatoes, a simple salad, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 677 mg | 14% | |
*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.
