Veal Cutlet With Zucchini
Tender veal cutlets coated in bread crumbs, browned, then simmered with tomatoes and zucchini for a flavorful, hearty dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Dip the veal cutlets in beaten egg whites, then coat with fine bread crumbs.
- Brown the coated cutlets in oil; remove excess oil from the pan.
- Add canned tomatoes or tomato sauce and oregano to the pan.
- Cover tightly and simmer for 30 minutes.
- Add sliced zucchini to the pan, cover, and continue cooking for 20 minutes.
Tips & Substitutions
For a crispier coating, consider adding grated Parmesan cheese to the bread crumbs. If you want to lighten the dish, you can substitute chicken cutlets for veal. Fresh tomatoes can be used instead of canned, just ensure they are peeled and chopped. For added flavor, marinate the cutlets in olive oil, garlic, and herbs before breading.
Serving Suggestions
Serve the veal cutlet with a side of crusty bread to soak up the delicious tomato sauce. A simple arugula salad with lemon vinaigrette pairs wonderfully to balance the richness of the dish. For a heartier meal, consider serving alongside roasted potatoes or a creamy risotto, or even browse more Mediterranean recipes for additional inspiration.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the veal cutlets and zucchini in a skillet over low heat, adding a splash of water or broth to prevent drying out. Cover and warm gently, turning occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Cutlet With Zucchini contains roughly 1048 calories, with 24g protein, 15g carbohydrates, and 103g fat. It is an excellent source of protein (48% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 8g of dietary fiber toward your daily target.
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 other types of meat instead of veal?
Yes, you can substitute chicken or pork cutlets for veal. Adjust the cooking time as needed, since chicken may require a few extra minutes to cook through compared to veal.
What can I serve with veal cutlet and zucchini?
This dish pairs well with a variety of sides. Consider serving it with a light pasta salad or garlic bread to complement the flavors. A crisp green salad or steamed vegetables would also enhance the meal.
How do I know when the veal cutlets are cooked through?
Veal cutlets should reach an internal temperature of 145°F (63°C). The meat should be slightly firm and no longer pink in the center. Using a meat thermometer is the best way to ensure proper doneness.
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).