Breaded veal cutlets are a fast dinner solution for busy weeknights and a great way to make the most of your leftover bread. 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.