Breaded Veal Cutlet
Crispy, golden perfection is just minutes away with this Breaded Veal Cutlet recipe, a timeless classic that combines tender veal, seasoned breadcrumbs, and a hint of Parmesan for an irresistibly savory crust. Perfectly pan-fried in a blend of olive oil and butter, these cutlets are cooked to golden brown perfection in just 15 minutes. The secret lies in the simple yet flavorful breading station, where each cutlet is coated in flour, egg, and a Parmesan-infused breadcrumb mixture before hitting the skillet. Serve these cutlets immediately, with a squeeze of fresh lemon for a burst of brightness, for an elegant and satisfying main course that’s ideal for weeknight dinners or special occasions. With a quick prep time of 20 minutes, this easy recipe elevates everyday cooking with gourmet flair!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
Dredge each veal cutlet in the flour mixture, making sure they are completely coated, then shake off the excess.
Step 4
Dip the floured cutlet into the egg mixture, allowing any excess to drip off.
Step 5
Press the cutlet into the breadcrumb mixture, ensuring an even coating on all sides. Repeat until all cutlets are breaded.
Step 6
In a large skillet, heat the olive oil and butter over medium heat until the mixture is hot but not smoking.
Step 7
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.
Step 8
Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil.
Step 9
Serve the veal cutlets immediately with lemon wedges on the side for squeezing over just before eating.
Nutrition Facts
| Serving size | (970.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2907.3 |
| Total Fat 148.3g | 0% |
| Saturated Fat 49.8g | 0% |
| Polyunsaturated Fat 6.0g | |
| Cholesterol 1105.3mg | 0% |
| Sodium 5482.2mg | 0% |
| Total Carbohydrate 177.7g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 8.9g | |
| Protein 216.4g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 690.9mg | 0% |
| Iron 19.8mg | 0% |
| Potassium 2004.7mg | 0% |
Source of Calories