Recipe: Breaded Veal Cutlets


Recipe: Breaded Veal Cutlets

To make your own bread crumbs for these veal cutlets, simply pulse day old bread in a food processor to a coarse grind.


4 large veal cutlets, pounded ¼-inch thick
½ cup flour
3 eggs, beaten
2 tbsp. milk
1 cup bread crumbs (unseasoned)
¼ cup grated Parmesan cheese
2 tsp. chopped fresh herbs, such as sage, rosemary or thyme
2 tbsp. olive oil
2 tbsp. butter
Salt and freshly ground pepper, to taste


Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: Flour in the first, beaten eggs and milk combined together in the second, and bread crumbs, herbs and Parmesan cheese in the third.

Season the veal with salt and pepper. Dredge cutlets first in flour then egg mixture and lastly, the bread crumb mixture.

Heat a large skillet with the butter and oil over medium heat and brown cutlets on each side, about 3 to 5 minutes per side. Serve with Sautéed Cherry Tomatoes.

Originally published on In The Kitchen with Stefano Faita.

Nutritional Info.

approx. Per Serving