Breaded Veal Cutlet
Crispy breaded veal cutlets with golden crust, tender interior, perfect for a hearty meal suited to family dinners or special occasions.
Ingredients
Instructions
- Cut veal into 6 serving pieces, discarding bone and skin.
- Beat egg slightly; stir in milk, salt, and pepper.
- Dip veal pieces in bread crumbs, then into egg mixture, and again into bread crumbs.
- Heat cooking oil in a skillet over low heat.
- Add veal and cook for 30 minutes or until well browned, turning only once.
Tips & Substitutions
For a crispier texture, try using panko breadcrumbs instead of fine dry bread crumbs. You can also season the breadcrumbs with dried herbs like oregano or thyme for added flavor. If you're short on time, use pre-seasoned breadcrumbs. Ensure the oil is hot enough before adding the veal to prevent it from becoming soggy. Cooking on low heat allows the veal to cook evenly without burning.
Serving Suggestions
Serve the breaded veal cutlet with a side of mashed potatoes or a fresh garden salad to balance the richness. It also pairs beautifully with a tangy lemon wedge or a homemade marinara sauce for dipping. For a complete meal, consider serving it alongside the Cheese, Pepperoni, Veggie Casserole for a hearty dinner.
Storage & Reheating
Store any leftover breaded veal cutlet in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy. Avoid microwaving, as it can make the breading soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Breaded Veal Cutlet contains roughly 848 calories, with 16g protein, 155g carbohydrates, and 19g fat. It is an excellent source of protein (32% of the Daily Value), calcium (32% of the Daily Value), and iron (27% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1883mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of veal?
Yes, you can substitute veal with chicken or pork cutlets. Just ensure the thickness is similar, around 1/2-inch, for even cooking. Adjust the cooking time as needed, as chicken may take slightly less time to cook compared to veal.
How do I ensure the veal cutlet stays juicy?
To keep the veal cutlet juicy, avoid overcooking it. Cooking at a low temperature allows for even cooking without drying it out. Additionally, letting the cutlets rest for a few minutes after cooking can help retain moisture before serving.
Can I freeze the breaded veal cutlet?
Absolutely! You can freeze the breaded veal cutlet either before or after cooking. If freezing raw, coat the cutlets and layer them between parchment paper in a freezer-safe container. For cooked cutlets, let them cool completely before freezing. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).