Veal Cutlets Al Libera
Delicious veal cutlets coated in seasoned bread crumbs and Parmesan, pan-fried to golden perfection. A tender, flavorful dish perfect for a comforting meal or special occasion.
Ingredients
Instructions
- Pound the veal cutlets flat on both sides.
- Beat together eggs, water, salt, pepper, garlic powder, chopped parsley, and grated Parmesan cheese.
- Dip each cutlet into flour, then into the egg mixture, and finally into bread crumbs, coating well on both sides.
- Fry the coated cutlets in oil until golden brown and cooked through, about 4-5 minutes per side.
- Serve hot with lemon wedges and mashed garlic if desired.
Tips & Substitutions
For a twist, try using chicken or pork cutlets instead of veal, adjusting cooking times as needed. Ensure the oil is hot enough before frying to achieve a crispy coating. You can also add herbs like oregano or thyme to the breadcrumb mixture for extra flavor. If you're short on time, substitute store-bought breadcrumbs for a quicker preparation.
Serving Suggestions
Serve the veal cutlets hot with a side of garlic mashed potatoes or a fresh green salad. They pair beautifully with lemon wedges and a sprinkle of extra parsley for garnish. For a complete Italian meal, consider serving them alongside Italian recipes like Frona'S Scaloppino Marsala or a simple pasta dish.
Storage & Reheating
Leftover veal cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Cutlets Al Libera contains roughly 2031 calories, with 18g protein, 68g carbohydrates, and 192g fat. It is an excellent source of iron (69% of the Daily Value), protein (36% of the Daily Value), and vitamin C (34% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1073mg per serving (47% 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 make veal cutlets ahead of time?
Yes, you can prepare the cutlets up to the frying stage and store them in the refrigerator for a few hours before cooking. This helps the coating adhere better. However, it's best to fry them just before serving for optimal crispiness.
What can I use instead of Parmesan cheese?
If you don't have Parmesan, you can substitute with Pecorino Romano for a sharper flavor, or use a dairy-free cheese alternative if you're looking for a non-dairy option. Just ensure the substitute melts well and complements the dish.
How do I know when the cutlets are done cooking?
The veal cutlets are done when they are golden brown on both sides and the internal temperature reaches 145°F (63°C). You can also cut into one to ensure it's no longer pink inside, but be cautious to avoid losing juices.
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).